Rating: 5 stars
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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.

Julie Grimes Bottcher
Recipe by Cooking Light December 2005

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Credit: Jan Smith

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500°.

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  • 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.

Nutrition Facts

122 calories; calories from fat 24%; fat 3.3g; saturated fat 0.5g; mono fat 1.8g; poly fat 0.7g; protein 2.3g; carbohydrates 22.7g; fiber 3.3g; iron 0.7mg; sodium 243mg; calcium 63mg.
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