Tasty, delicious and perfectly guilt-free crisps paired with chia and tomato guac that'll tide you through peckish midday slumps
Serves 4
Prep Time
Cook Time
Difficulty Level
Download or Print

While it’s great to reward yourself with homemade sweet treats like cookies, cakes and tarts, consuming too much of sugar oftentimes does more harm than good. That’s why it’s important to occasionally interchange the more sinful recipes with the less sinful ones, healthy, wholesome and guilt-free nibbles that are also conveniently ready in a jiffy.


  • Cooking oil spray
  • 4 rye mountain breads (100 g)
  • 1½ tsps ground sumac
  • 2 medium avocados (500 g), chopped coarsely
  • ⅓ cup (80 ml) lime juice
  • 1 small red onion (100 g), chopped finely
  • ⅓ cup (60 g) semi-dried tomatoes, chopped finely
  • ¼ cup fresh coriander, chopped coarsely
  • ½ tsp smoked paprika
  • 1½ tbsps black or white chia seeds
  • 2 fresh long red chillies, sliced thinly

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


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 mins or until golden and crisp.


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


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

TIP 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.

Photo: bauersyndication.com.au

Download or print the recipe