Pomegranate-Avocado Salsa with Spiced Chips

Pomegranate-Avocado Salsa with Spiced Chips Recipe
Photo: Jan Smith

This jewel-toned dip makes the most of seasonal fruit. If you can't find clementines, substitute tangerines. Bake the chips up to a day ahead, and store at room temperature in a zip-top plastic bag. You can also prepare the salsa, minus the avocado mixture, a day ahead. Stir in the mixture shortly before serving to keep the avocado green.


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

Recipe from

Cooking Light

Nutritional Information

Calories 122
Caloriesfromfat 24 %
Fat 3.3 g
Satfat 0.5 g
Monofat 1.8 g
Polyfat 0.7 g
Protein 2.3 g
Carbohydrate 22.7 g
Fiber 3.3 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 243 mg
Calcium 63 mg


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 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


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.

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.

Julie Grimes Bottcher,

Cooking Light

December 2005
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