Previous Post Next Post


Brought to you by

Homemade guacamole and chips: healthy organic snack recipe for kids

Guacamole and Chips

By Anni Daulter |

Anni’s Famous Guacamole with Warm Parmesan Chips

Anni's Famous Guacamole with Warm Parmesan Chips


Serving Size:




  • 4 large ripe avocados
  • 3 scallions, chopped small
  • 1/4 cup red onion, finely chopped
  • 3/4 small container grape tomatoes, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/2 teaspoon garlic salt
  • Freshly ground black pepper
  • 2 pinches of ground red pepper (optional)
  • 1/2 lemon


  • 1 teaspoon wheat germ
  • 1 tablespoon poppy seeds
  • 1 tablespoon sesame seeds
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup melted butter
  • 5 whole wheat or white tortillas


To make the guacamole: Cut the avocados in half and spoon the flesh into a medium mixing bowl. Add the scallions, onion, tomatoes, and cilantro. Mash together the ingredients with a fork. (I sometimes use my hands to mix it.) Continue mashing until you reach the consistency you like. I prefer that the guacamole stay a little chunky.

Add the garlic salt, black pepper, and red pepper, if using. Mix well. Squeeze the lemon over the top of the guacamole, stir, and taste. Add more lemon juice if desired. (Since lemon juice will keep the guacamole from browning, I like to leave lemon slices on top until I am ready to serve.) Cover the guacamole and place in the fridge.

To make the chips: Preheat the oven to 375°F.

Mix the wheat germ and poppy and sesame seeds in a medium bowl. Add the cheese and melted butter. Stir together.

Take a basting brush and spread the cheese/butter mixture over the top of each tortilla. Stack the tortillas together. Once you have them buttered and in 1 stack, cut them into chip-size wedges.

Spread the pieces on a baking sheet; do not overlap. (This recipe will make about 3 batches, depending on the size of your baking sheets.) Bake for 7 to 8 minutes, or until the chips are lightly golden. They will harden up a bit once they hit the air, but they should still be relatively soft when you eat them. Serve warm with the fresh guacamole.

Recipes from Organically Raised: Conscious Cooking for Babies and Toddlers © 2010 by Anni Daulter. Permission granted by Rodale, Inc. Available wherever books are sold.

More on Babble

About Anni Daulter


Anni Daulter

Anni Daulter is an eco-food and lifestyle stylist at Delicious Gratitude. Daulter has written for Babble, Delicious Living Magazine, Momfilter, LA Parents and Orange County Parents and is the resident baby / toddler food expert for Hot Moms Club, City Mommy, Citibabes NY, Mindful Mama, Green Moms, Greenopia, and Macaroni Kid. Anni lives in Pennsylvania with her family.

« Go back to Food

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Comments, together with personal information accompanying them, may be used on and other Babble media platforms. Learn More.

One thought on “Homemade guacamole and chips: healthy organic snack recipe for kids

  1. litehouselily says:

    Okay all of you guac fans. Let me give you a native Californian secret. First of all, before opening the avocado, roll it gently on the cutting board. If you do it right, the skin will either peel off easily or you can scoop it out faster. The second secret and best is to put the seeds back in the guac after mashing and seasoning. It helps to keep it from browning and you don’t have to use so much lemon.

Leave a Reply

Your email address will not be published. Required fields are marked *.

Previous Post Next Post