Ingredients
Method
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
