Guacamole and Tortilla Crisps

By Clean Plate

This is a great summer dish using seasonal veggies. The children can easily participate in the preparation of each element which will, of course, encourage them to try to final product!  This will serve 12 preschool aged children.
For this recipe you will need:

Guacamole:

• 2 medium avocados
• 1 tomato
• 1/2 small lime
• pinch of salt (optional)

Tortilla crisps:

• 6 mini tortillas, each cut into 6 triangles
• 1 tsp ground cumin
• canola oil spray

Guacamole

Have the children chop up the avocados into small chunks.

Remove the seeds from the tomato and chop into small pieces as well.  The children might require some help with this step. 

Place the diced avocado and tomato into a bowl and squeeze in the lime juice.

Mash away!  The children will enjoy this step and will be able to see the diced veggies turn into a spreadable dip.  Add the pinch of salt, if using it, stir and serve with the tortilla crisps and vegetable sticks. 

Tortilla Crisps

Place the triangle cut tortillas onto a baking tray lightly sprayed with canola oil. 
​Lightly spray the tops as well, sprinkle with ground cumin, and bake in a preheated oven (200°C) for 5 minutes or until lightly golden and crisp.