Pomegranate-Avocado Salsa with Spiced Chips

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| 12 servings (serving size: 8 chips and about 1/4 cup salsa) |

INGREDIENTS:

Chips

• 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

Salsa

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

• 3 tablespoons fresh lime juice

• 2 cups clementine sections (about 6 clementines)

• 1 cup pomegranate seeds (about 1 medium pomegranate)

• 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

INSTRUCTIONS:

1. Preheat oven to 500°.

2. To prepare chips, combine paprika, cumin, 1/2 teaspoon salt, sugar, garlic powder, and onion powder in a small bowl.

3. Arrange tortilla wedges in a single layer on 2 baking sheets; coat with cooking spray. Bake at 500° for 5 minutes.

4. Turn wedges over; coat with cooking spray.

5. Sprinkle paprika mixture evenly over wedges.

6. Bake an additional 2 minutes or until lightly browned.

7. Remove from oven; cool completely.

8. To prepare salsa, combine avocado and juice in a medium bowl; toss gently to coat.

9. Add clementine sections and remaining ingredients; toss gently to combine. Serve salsa with chips.

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Source: MyRecipes, Edited by Melinda