Pomegranate-Avocado Salsa With Spiced Chips

• 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
• Salsa:
• 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 jalapeno pepper, seeded and minced

1. Preheat oven to 500u0b0.
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 500u0b0 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.
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.

paprika, ground cumin, salt, sugar, garlic, onion powder, corn tortillas, cooking spray, salsa, avocado, lime juice, clementine sections, pomegranate seeds, green onions, fresh cilantro, honey, salt, pepper

Taken from www.myrecipes.com/recipe/pomegranate-avocado-salsa-with-spiced-chips (may not work)