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Pomegranate-Avocado Salsa with Spiced Chips

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 12



1 teaspoon paprika

3/4 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon sugar

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

12 (6 inch) corn tortillas, each cut into 8 wedges

cooking spray


1 1/3 cups (about 2) diced peeled avocado

3 Tablespoons fresh lime juice

2 cups (about 6) clementine or tangerine sections

1 cup (about 1 medium pomegranate) pomegranate seeds

1/2 cup thinly sliced green onions

1/2 cup minced fresh cilantro

2 Tablespoons honey

1/2 teaspoon salt

1 jalapeño pepper, seeded and minced

Adapted From:

This salsa is very colorful and packed with flavor!

Preheat oven to 500F°

To prepare chips, combine paprika, cumin, 1/2 teaspoon salt, sugar, garlic powder, and onion powder in a small bowl. Arrange tortilla wedges in a single layer on 2 baking sheets; coat with cooking spray. Bake at 500F° for 5 minutes. Turn wedges over; coat with cooking spray. Sprinkle paprika mixture evenly over wedges. Bake an additional 2 minutes or until lightly browned. Remove from oven; cool completely.

To prepare salsa, combine avocado and juice in a medium bowl; toss gently to coat. Add clementine sections and remaining ingredients; toss gently to combine. Serve salsa with chips.