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.

  • 15 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print


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
  • 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.

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