Kids’ guacamole with homemade corn chips

Guac — ready in 10 minutes Corn Chips — ready in 20 minutes Serves 6-8

Flesh of 2 just-ripe avocados, halved

and pits removed

Greens of 1 spring onion, finely chopped

or snipped finely with kitchen scissors

1 large tomato, finely chopped (optional)

1 large clove garlic, crushed or finely grated (optional)

¼ cup lemon juice

1 Tbsp chopped or torn coriander leaves ½-¾ tsp salt and several grinds black

pepper, to taste

TORTILLA CHIPS

6 fresh flour or corn tortillas

¼ cup extra virgin olive oil, approx,

to brush

Sprinkle of salt and paprika (optional)

Fresh vegetables like celery sticks, carrots and red peppers (optional)

To make corn chips, pre-heat oven to 160C fan bake.

Using clean kitchen scissors, cut 6 fresh soft tortillas into 8 pieces (cut in half, then into quarters, and then halve each quarter). Arrange in a single layer on 1-2 oven trays and sprinkle with flaky salt and a little paprika if you like for colour.

Bake until lightly browned and crisp (15-20 minutes). Take out of the oven (get an adult to help with this) and leave to cool before serving. If not using at once transfer to an airtight container. They will keep for several weeks.

To make guacamole, scoop avocado flesh into a bowl and mash with a fork until semismooth.

Stir in all other ingredients, season with salt and pepper, taste and adjust seasonings to taste.

Transfer to a serving bowl. If not using at once, cover and chill for up to 4 hours.

Serve with tortilla chips or chopped-up fresh veges if desired.

NOTE: Everyone has their own way of making guacamole. This is my favourite — slightly garlicky, chunky with tomato, tangy with lime and a with a hint of chilli. If making with kids, cut avocados in half and remove the pits, and halve 2 lemons ready to squeeze. For tomatoes, adults can remove the skins by pricking with sharp knife, covering in boiling water for 2 minutes, then draining and slipping off the skins when the tomatoes are cool enough to handle, then the kids can squish them between their hands into a bowl to break them up into pulp. For older kids, cut tomatoes in half, remove the cores and let the kids carefully cut them up with a serrated knife. A microplane is a good tool to crush the garlic, or leave it out.