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

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.

How to Make It

Step 1

Preheat oven to 500°.

Step 2

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.

Step 3

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.

Ratings & Reviews

olielove's Review

evemarie
August 10, 2009
Wonderful holiday appetizer. Have made several times and always get recipe requests!

Annie1's Review

sarahlouise7
January 11, 2012
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.

greenmombr's Review

greenmombr
December 04, 2010
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.

evemarie's Review

sensorydeb
December 06, 2009
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.

lolasmomma's Review

lolasmomma
December 17, 2008
Absolutely fantastic. Would definitely make this again. Big hit at girls games night. Made exactly as instructed in the recipe, a bit time consuming but well worth it. I didn't take the time to make the spiced chips, served instead with organic blue corn chips. Yummy !!!

Teagal's Review

moonbelly
December 18, 2011
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.

RosiesNPosies's Review

Annie1
December 28, 2012
Delicious!

sensorydeb's Review

Teagal
January 21, 2011
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.

sarahlouise7's Review

RosiesNPosies
December 23, 2012
Our family makes this every Christmas season. The recipe takes effort to put together, but it is TOTALLY worth it. It has become a holiday tradition in our home...soooooo good!!

CNelson1016's Review

olielove
December 17, 2010
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.