Name: Chia and tomato guacamole with sumac crisps
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: Chia and tomato guacamole with sumac crisps; cooking oil spray; 4 rye mountain breads (100g); 1 1/2 teaspoon ground sumac; 2 medium avocados (500g), chopped coarsely; 1/3 cup (80ml) lime juice; 1 small red onion (100g), chopped finely; 1/3 cup (60g) semi-dried tomatoes, chopped finely; 1/4 cup fresh coriander, chopped coarsely; 1/2 teaspoon smoked paprika; 1 1/2 tablespoon black or white chia seeds; 2 fresh long red chillies, sliced thinly

Chia and tomato guacamole with sumac crisps

Looking for delicious and easy snack? Whip up a batch of this tasty (and healthy) chia and tomato guacamole with sumac crisps.

Serves 4

Prep

15M

Cook

Total

20M

Ingredients

Chia and tomato guacamole with sumac crisps

cooking oil spray

4 rye mountain breads (100g)

1 1/2 teaspoon ground sumac

2 medium avocados (500g), chopped coarsely

1/3 cup (80ml) lime juice

1 small red onion (100g), chopped finely

1/3 cup (60g) semi-dried tomatoes, chopped finely

1/4 cup fresh coriander, chopped coarsely

1/2 teaspoon smoked paprika

1 1/2 tablespoon black or white chia seeds

2 fresh long red chillies, sliced thinly

Method

Chia and tomato guacamole with sumac crisps

1.Preheat oven to 200°C/180°C fan. Line three oven trays with baking paper; spray with cooking oil.

2.Cut each sheet of mountain bread into 16 triangles. Place in a single layer on trays; spray with oil. Sprinkle with sumac; season with salt and pepper. Bake for 5 minutes or until golden and crisp.

3.Place avocado and juice in a medium bowl; mash lightly with a fork. Stir in red onion, tomato, coriander, paprika, 1 tablespoon of the chia seeds and three-quarters of the chilli. Season to taste with salt.

4.Place guacamole in a serving bowl; top with remaining chilli and remaining chia seeds. Serve with sumac crisps.

Guacamole can be stored in the fridge, covered, for up to 2 days. Sumac crisps will keep in an airtight container at room temperature for up to 1 week.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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