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.
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
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
How to Make It
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.
This is fantastic! I made it for our Christmas potluck at work and it was the only dish completely eaten! I also did not make the chips, but cut the clemtines and added the lime juice, honey, and jalepenos the night before. Threw the rest together 1/2 hour before the party and it worked well.
Made as written, but omitted the jalapeno to make it more kid friendly. Everyone loved. I prepped my pomegranate and clemetines the night before along with the honey and salt so I wouldn't forget it, then finished off right before serving. I used a good quality store bought chip rather than making my own.
Great recipe. I made it for a holiday party and everyone was asking for the recipe. So easy, the hardest thing is seeding the pomegranite. The chips are good but cut too small. The salad is great just plain.
I absolutely love this recipe. It's a lot of chopping and prep work, but completely worth it. I agree with the above review about cutting the clementine sections. They're too big otherwise. When pomegranates aren't in season I've made this with mango and it was great.
This was delicious! The flavors were so bright and fresh. I forgot the green onions and skipped the jalepeno, but it was still great. I will definitely make this again for holiday celebrations. I've never dealt with pomegranates before and sacrificed a perfectly good t-shirt to the process because the seeds splattered bright red juice on it.
Watch the chips carefully while they're baking - there's a very fine line between cooked perfectly and completely burnt.
I made the salsa, not the chips. It was truly outstanding! The salsa is colorful, juicy, tasty, and beautiful. The only thing I did slightly different was to cut the clementine sections into thirds. A single clementine section is simply too large to be in salsa. This will become my entertaining standby whenever pomegranates are available (though I think it'd be just as good without them, if not as colorful). Highly recommend!
Made this for a holiday cocktail party and it was popular! Prepared the salsa exactly as directed but served with store-bought tortilla chips instead of the baked tortillas for convenience. I would have preferred the salsa a bit more spicy -- jalapenos can vary in heat, so next time I will taste and adjust as necessary.