Pea Guacamole & Black Rice Chips

Green Pea Gucacamole with Black rice chips recipe - The Cooks Pantry


Courtney Roulston


4 as a Snack


  • 4 pack Simson’s Pantry Regular Gluten Free Black Rice Wraps, cut into triangles
  • 2 tablespoons Cobram Estate Classic Extra Virgin Olive Oil
  • 1 teaspoon ground cumin
  • ½ teaspoon sea salt flakes
  • Raw crudité to serve (baby fennel, red radishes, Dutch carrots,)


  • 3 ripe avocados
  • 200g frozen peas, blanched, plus extra to serve
  • 1 clove garlic
  • 2 Tb lime juice, plus zest
  • 1 jalapeno chilli, seeds removed, chopped
  • sea salt to season
  • ¼ cup sunflower seeds, toasted to garnish
  • ¼ cup coriander, leaves picked


  • Preheat the oven to 180 degrees C.
  • Place the wraps into a large bowl and toss with the olive oil, sea salt and cumin.
  • Place onto a lined oven tray in a single layer and bake for 15-20 minutes, or until crispy. Remove and allow to cool before serving.
  • For the guacamole, place the avocado flesh, peas, garlic, lime, jalapeno and sea salt into a food processor and blend until smooth.
  • Place the guacamole into a serving bowl and garnish with extra green peas, sunflower seeds and coriander. Serve with the black rice chips and sliced raw crudités on a large platter.

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