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Stone Baked Tortilla Chips with Avocado Cranberry Salsa

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Cranberry salsa with fresh avocado makes a delicious and healthy snack anytime. But, wait until you try it on top of homemade stone baked tortilla chips! It’s the ultimate chip and dip combo, perfect for healthy holiday appetizers or snacks. Better yet, both of these recipes are gluten-free, vegan-friendly, and a snap to make. Holiday party food never tasted so good!

tray of avocado cranberry salsa with fruit and tortilla chips

This post is sponsored by KitchenAid..

Hey friends! I am in serious love with my new studio workspace, especially the kitchen. Have you seen the studio remodel kitchen reveal post yet? If not, you really need to take a peek at it. When you do, you’ll see all of the gorgeous appliances and kitchen tools that are available for everyone who wants to create deliciousness there!

There are so many favorite KitchenAid appliances in that kitchen to make cooking easier than ever! True fact: I just can’t stop creating recipes with them.

As a result, I have two gluten-free appetizer recipes to share with you today – just in time for your Thanksgiving and holiday parties! Because I’m crazy for healthy chips and gluten-free dips, I’m going big with these recipes for Avocado Cranberry Salsa and Homemade Stone-Baked Tortilla Chips.

Avocado cranberry salsa in two bowls with chips next to bowl on baking sheet used as tray.

Stone-Baked Tortilla Chips

I’ll get to the cranberry salsa recipe in a minute. Before that, I want to start with the most delicious homemade chips you will ever taste. Trust me on this! They’re perfectly crispy, golden brown, with just a hint of salt and lime. And because they’re gluten-free, I can munch away, and so can you!

This recipe is made using my new favorite appliance, the KitchenAid Smart Oven + with Powered Attachments. I go over a lot of the fancy details about this gorgeous oven in my reveal post, so be sure to check it out. What you need to know for sure is that this isn’t an ordinary oven, and there are three things that make it better than any other I have used.

Part of the magic of the Smart Oven+ is that it’s not just an oven, it’s a suite of appliances in one, including:

  1. Oven-powered grill
  2. Baking stone
  3. Steamer

GRILL SHIPS WITH OVEN. CONNECT, CALL OR REGISTER TO GET BAKING STONE AND STEAMER BY MAIL AT NO ADDITIONAL COST. Allow 10-15 days for delivery. Visit kitchenaid.com/redeem for full details.

Tortilla chips on a Kitchen Aid stone in the oven
tortilla chips on red and black Kitchen Aid stone in oven

We’re using the ceramic coated Baking Stone to create the baked tortilla chips. You guys, this stone is the secret magic to making extra crispy chips. Plus, it’s so gorgeous, you can even serve the chips and cranberry salsa right on the stone. Look at this!

Overhead view avocado cranberry salsa in bowls with stone baked tortilla chips in bowl
  1. Slice gluten-free corn tortillas into wedges. I think the easiest way to do this is with a pizza slicer but a knife works too.
  2. Arrange the wedges in a single layer on the baking stone.
  3. Coat the chips with coconut or olive oil cooking spray. Brush a little bit of lime juice on top, then sprinkle with sea salt and paprika
  4. BAKE and EAT!
Corn shells cut into quarters on red baking stone.
Close up view stone baked tortillas in parchment lined tray.

Now let’s talk about what to serve with these tasty homemade chips!

Drumroll please….

IGTV video to help walk you through this easy peasy recipe!

 

 
 
 
 
 
View this post on Instagram
 
 
 
 
 
 
 
 
 
 
 

 

A post shared by Lindsay || Cotter Crunch (@cottercrunch) on

Avocado Cranberry Salsa

Now, to make the easiest dip ever, I use a KitchenAid 7 up Food Processor. It’s the perfect size to hold all of the fruit salsa ingredients and it’s so easy to use with its one-click, twist-free bowl. Plus, it’s perfect if you’re short on storage space since you can store all accessories right in the bowl. I like to use it when I make mango chutney too.

food processor with fruit and herbs
Overhead view food processor bowl with all ingredients for avocado cranberry salsa.
Chopped up salsa ingredients in food processor

Just toss the cranberry salsa ingredients into the food processor (minus the avocado) and give it a few pulses to combine everything. Then, transfer it to a pretty bowl and combine with the avocado.

Serve with all the fixings, baked tortilla chips, and get ready to eat!

Avocado cranberry salsa in turquoise bowl with stone baked tortillas in salsa with lime slices.
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platter of avocado cranberry salsa with stone baked tortilla chips

Stone Baked Tortilla Chips with Avocado Cranberry Salsa

★★★★★

5 from 8 reviews
  • Author: Lindsay Cotter
  • Total Time: 25 minutes
  • Yield: 8 to 10 servings 1x
Print Recipe

Description

Avocado cranberry salsa is a delicious snack on its own, but it’s best served with stone baked tortilla chips! These gluten free, vegan friendly holiday appetizers or snacks are SO easy to make!

Ingredients

Units Scale

Homemade Stone Baked Tortilla Chips

  • 12–14 street taco size corn tortillas (see notes for substitutes)
  • 1 Tablespoon avocado or olive oil cooking spray
  • Lime juice, fresh
  • Sea salt
  • Optional pinch of cumin

Cranberry Avocado Fruit Salsa

  • 2 small avocados, diced (~1 ½ cups)
  • 2 Tablespoons lime juice
  • 2 cups clementines or tangerines, peeled and quartered
  • ⅔ cup fresh cranberries (see notes for substitutes)
  • 1 jalapeño or Serrano pepper, seeded and sliced (adjust to spice level desired)
  • 1 green onion, sliced into large pieces
  • 1 small bunch cilantro, stems removed (~½ cup chopped)
  • Pinch paprika or chili powder
  • Kosher salt and black pepper
  • 1–2 Tablespoons agave or honey (adjust to taste)

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cut each tortilla into 4 chip-sized wedges. I do this using a pizza slicer. If you are using larger than 4-inch tortillas, slice into 8 chip-size wedges. Arrange the wedges in a single layer on the baking stone.
  3. Coat the chips with avocado oil cooking spray. Brush a little lime juice on top. Sprinkle with sea salt and cumin. Bake at 350F for 7-8 minutes. Turn wedges over and sprinkle extra salt/seasoning evenly over wedges. Bake an additional 7-8 minutes, or until lightly browned. Cool completely.
  4. To prepare salsa, combine avocado and lime juice in a medium-sized bowl; toss gently to coat. Add clementines, cranberries, jalapeno, onion, cilantro, paprika, salt, black pepper, and honey into KitchenAid 7 Cup Food Processor. Select and push PULSE button until mixture is finely diced.
  5. Place mixture into a bowl and add avocado/ lime juice. Toss gently to combine and serve salsa with homemade chips.
  6. Store dip in an airtight container in the fridge for up to 3 days. 

Notes

Substitutes – 12-14 street tacos are equivalents to 6-8 regular corn tortillas. Grain free tortillas may be substituted, but baking times will vary. Any orange or berry can be substituted for the clementines and cranberries.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Snacks
  • Method: bake
  • Cuisine: American

Nutrition

  • Serving Size: 8 chips and ¼ cup salsa
  • Calories: 135
  • Sugar: 4.7 g
  • Sodium: 157.4 mg
  • Fat: 7.6 g
  • Saturated Fat: 1 g
  • Carbohydrates: 17.3 g
  • Fiber: 4.2 g
  • Protein: 2 g
  • Cholesterol: 0 mg

Keywords: cranberry salsa, baked tortilla chips, KitchenAid smart oven, party foods, healthy snacks, gluten free

dipping a chip into salsa with drink on a platter

Alright my friends, who’s ready for some festive eating? Did I tell you I am obsessed with green and red? Well, I think you can tell with this post. 😉  

Favorite Festive Appetizer? I know you must have a family favorite you’re just dying to share, yes? 

 

Cheers!

LC

Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

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  1. Anisha

    Hi, Thanks for sharing this delicious and healthy recipe with us. It looks amazing. I love to cook and I also try it in my kitchen.

    ★★★★★

    Reply

  2. Angelica

    That looks delicious! Cranberry and Avocado is a brilliant combo. I have the hardest time getting Avocados that aren’t all dinged up and mushy in places. But I’ll give it another try, this looks so good.

    Reply

    • Avatar photoLindsay Cotter

      Oh no! Have you bought unripe avocado before? THen let them sit for a few days in a paper bag? That helps! Let me know if you try this Angelica. 🙂

      Reply

  5. Mary Ann | The Beach House Kitchen

    So perfect for the holidays Lindsay! Just sayin’, I’d have a hard time sharing!

    Reply

  6. Leigh Ann

    This is the best snack ever! The salsa sounds incredible and homemade tortilla chips? sign me up!

    Reply

  9. Suzy

    Your workspace is gorgeous! I am in love with that baking stone! It’s so cool! This would be a hit in our house!

    ★★★★★

    Reply

    • Avatar photoLindsay Cotter

      Thank you, Suzy! It’s a dream come true for me! Yes, I’m loving that baking stone!

      Reply

  11. wilhelmina

    I loved this salsa so much! I would have never thought to pair avocado with cranberry but it works so well!

    ★★★★★

    Reply
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