Pomegranate-Avocado Dip with Homemade Chips

Pomegranate-Avocado Dip with Homemade Chips

Serves: 6

Ingredients:

Chips:

· 1 teaspoon paprika

· 1/2 teaspoon salt

· 1/2 teaspoon garlic powder

· 12 (6-inch) corn tortillas, each cut into 8 wedges

· Cooking spray

Salsa:

· 2 avocados, diced

· 3 tablespoons fresh lime juice (lemon juice is also a fine substitute)

· 1 cup pomegranate seeds

· 1/2 teaspoon salt

· 1 jalapeno pepper, seeded and minced

(if you like extra spice, leave in the seeds or add an additional pepper)

*you can also add extras like green onions, cilantro, or honey, but I typically like to keep it simple as possible!

Directions:

Salsa:

This is very easy. Just mix all ingredients together and you are set to go!

Homemade Chips:

*These can be a bit tricky if you are impatient (like me) to allow the tortillas crisp to perfection in the oven. You could also try frying the chips in oil or using a broiler!

1. If using the oven, preheat to 500° F

2. Mix paprika, salt, and garlic powder in small bowl

3. Cut corn tortillas into desired size (I recommend eighths)

4. Place tortillas in a single layer on a baking sheet, generously cover with cooking spray

5. Sprinkle spice mixture evenly over all chips

6. Bake for 5 minutes and then repeat cooking spray and sprinkling of spice mixture. The second time baking should be for about 2-3 minutes or until reached desired crunch.

7. Remove from oven and allow chips to cool completely before serving.