Chia and tomato guacamole with sumac crisps

Name: Chia and tomato guacamole with sumac crisps
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: Serves 4
Cuisine: Modern Australian
Ingredients: 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

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

Sep 01, 2018 4:35am

Serves 4
15 mins preparation
5 mins cooking

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.

Notes

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.