Healthy Tannour Chips with Guacamole

AuthorSylvieCategory, , DifficultyBeginner

There is nothing like getting comfy in front of the TV with a bowl of crunchy chips to watch your favorite show. Store-bought chips are packed with unhealthy ingredients that are no good for you! So here's a healthy chips recipe, made with Tannour bread, Mexican spice mix, and a touch of olive oil. Very simple, flavorful, and crunchy. Perfect for dipping into chunky guacamole!

Yields6 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins
Tannour Chips
 4 medium Tannour Loaves
 1 tsp salt
 ¼ tsp black pepper
 1 ½ tsp garlic powder
 ½ tsp shallot flakes or onion powder
 1 tsp paprika
 ½ tsp ground cumin
 ¼ tsp ground thyme
 ½ tsp ground chili
 1 tbsp olive oil
Guacamole
 3 small ripe avocados
 1 small red onion, finely chopped
 1 medium tomato, finely chopped
 2 tbsp finely chopped cilantro
 Finely chopped chili, to taste
 Salt to taste
 Juice of 1/2 lemon or lime
1

Preheat the oven to 230°C. Line 2 large baking sheets with parchment paper.

2

Cut each Tannour loaf into 8 triangles, like you're cutting a pizza. Place the triangles in a large bowl.

3

Mix together the salt and spices, then sprinkle them on the Tannour pieces. Give them a quick toss. Now add half the olive oil while tossing, then add the rest and toss again, making sure that the bread pieces are coated. Make sure to spread out any accumulated spice paste if you find some on the Tannour pieces.

4

Arrange the Tannour triangles on the prepared baking sheets without overlapping them. Bake in the preheated oven for 12-15 Minutes, or until toasted. Start checking on them after 12 minutes.

5

Meanwhile prepare the guacamole: Place the peeled avocados in your mortar. Using a pestle, smash the avocados until you have a chunky paste. Now Add the chopped onion, tomato, cilantro, and chili. Season to taste, and add the lemon juice. Mix until combined. Taste the guacamole, and adjust the seasoning and acidity.

6

Serve the chips warm on a large tray, with a bowl of guacamole. You can sprinkle the chips with extra salt if you want. A cold glass of beer is recommended. Enjoy!

Ingredients

Tannour Chips
 4 medium Tannour Loaves
 1 tsp salt
 ¼ tsp black pepper
 1 ½ tsp garlic powder
 ½ tsp shallot flakes or onion powder
 1 tsp paprika
 ½ tsp ground cumin
 ¼ tsp ground thyme
 ½ tsp ground chili
 1 tbsp olive oil
Guacamole
 3 small ripe avocados
 1 small red onion, finely chopped
 1 medium tomato, finely chopped
 2 tbsp finely chopped cilantro
 Finely chopped chili, to taste
 Salt to taste
 Juice of 1/2 lemon or lime

Directions

1

Preheat the oven to 230°C. Line 2 large baking sheets with parchment paper.

2

Cut each Tannour loaf into 8 triangles, like you're cutting a pizza. Place the triangles in a large bowl.

3

Mix together the salt and spices, then sprinkle them on the Tannour pieces. Give them a quick toss. Now add half the olive oil while tossing, then add the rest and toss again, making sure that the bread pieces are coated. Make sure to spread out any accumulated spice paste if you find some on the Tannour pieces.

4

Arrange the Tannour triangles on the prepared baking sheets without overlapping them. Bake in the preheated oven for 12-15 Minutes, or until toasted. Start checking on them after 12 minutes.

5

Meanwhile prepare the guacamole: Place the peeled avocados in your mortar. Using a pestle, smash the avocados until you have a chunky paste. Now Add the chopped onion, tomato, cilantro, and chili. Season to taste, and add the lemon juice. Mix until combined. Taste the guacamole, and adjust the seasoning and acidity.

6

Serve the chips warm on a large tray, with a bowl of guacamole. You can sprinkle the chips with extra salt if you want. A cold glass of beer is recommended. Enjoy!

Healthy Tannour Chips with Guacamole
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