Spring Pomegranate Salsa and Baked Seasoned Chips

This is an amazing Jewel-toned dip, so pretty. I made it this weekend.... just FAB! I love avocados and pomegranates! The chips are fun to make and they are quite tasty. Enjoy !!!

• CRUNCHY 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

Preheat oven to 500°.

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 500° 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.

Serves 4

SALSA YUM!

• • 
    
  • 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
• 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.

Nutritional Information

Calories:

122 (24% from fat)

Fat:

3.3g (sat 0.5g,mono 1.8g,poly 0.7g)

Protein:

2.3g

Carbohydrate:

22.7g

Fiber:

3.3g

Cholesterol:

0.0mg

Iron:

0.7mg

Sodium:

243mg

Calcium:

63mg

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