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platter of avocado cranberry salsa with stone baked tortilla chips

Stone Baked Tortilla Chips with Avocado Cranberry Salsa

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5 from 8 reviews

  • Author: Lindsay Cotter
  • Total Time: 25 minutes
  • Yield: 8 to 10 servings 1x


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!


Units Scale

Homemade Stone Baked Tortilla Chips

  • 1214 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 1/2 cups)
  • 2 Tablespoons lime juice
  • 2 cups clementines or tangerines, peeled and quartered
  • 2/3 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 (~1/2 cup chopped)
  • Pinch paprika or chili powder
  • Kosher salt and black pepper
  • 12 Tablespoons agave or honey (adjust to taste)


  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. 


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


  • Serving Size: 8 chips and 1/4 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