Saturday Night chips and salsa

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Chips Ingredients:

1 tsp. paprika
3/4 tsp. cumin
1 Tsp. salt
1/2 tsp. sucanat
1/2 tsp. garlic powder
1/2 tsp. onion powder
8 small organic (gluten free) corn tortillas, quartered
peanut oil in a pump spray

Ingredients for Salsa:

1 avocado, diced
2 Tbsp. fresh lime juice
3 clementines, sectioned and chopped
1/2 cup raspberries, chopped
3 green onions. sliced into thin little slices
1/4 cup fresh cilantro, minced
1 Tbsp. honey
1/2 tsp. salt
1 jalapeno pepper

Directions:

1. Preheat oven to 500°.

2. To prepare chips, combine paprika, cumin, 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.

3. Bake at 500° for 4 or 5 minutes. Turn wedges over; coat with cooking spray. Sprinkle paprika mixture evenly over wedges. Bake an additional 1 or 2 minutes or until lightly browned. Remove from oven; cool completely.

4. 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, organic (gluten free) refried beans, and some tofutti or sour cream if you eat dairy.