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
Related
Sign up for our newsletter
Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food.
To meat, or not to meat? DL mag dietitian and diabetes educator Dr Kate Marsh explores the research on red meat and diabetes to help you decide where meat fits into your eating plan.