Guacamole and Tortilla Crisps

The perfect picnic snack to enjoy in the sunny outdoors, get the children involved in food preparation and share with the whole centre!

Serving suggestion

This is a great and nutritious summer dish using seasonal veggies. The children can easily participate in the preparation of each element which will, of course, encourage them to try the final product! Below we have given step by step instructions, with photos, to help you get the children involved. In summer, avocados and tomatoes are abundant and nicely ripened, which makes for a lovely, tasty, colourful dip! Along side the tortilla crisps, guacamole is great for dipping fresh veggies (like the capsicum pictured) to add even more colour and interest.

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

• Cooking 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 cooking 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.