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These crispy baked avocado chips are perfect for snacking. They taste like guacamole in chip form. They are also gluten-free and low carb.
This post is written in partnership with and sponsored by the California Avocado Commission.
This recipe combines my love for chips and avocados. The chips are thin, crispy and taste like guacamole. They make a delicious unique snack.
Chip Texture
The chips are very thin and crispy. I don’t really recommend eating them with dips because the chips may break under the weight of dips. If you want a dippable snack you might like my Keto Cheese Crackers.
How to Make Avocado Chips
- The avocado chips are made of avocado, parmesan cheese, lemon juice, black pepper, onion powder and garlic powder. Everything is blended together by hand.
- Once the avocado is completely mashed, the batter is spread out into thin rounds. The batter needs to be spread as thinly as possible for the chips to crisp up properly. One of the most common problems I’ve seen people have is that they don’t spread the batter thin enough.
- You will need to bake the avocado chips on parchment paper or silicone baking mats. This will ensure that your chips will easily come off once baked.
- I like using my cookie silcone baking mat with circles drawn on because it makes it easier to shape the chips.
- A heaping teaspoon of batter is all that is needed for each chip. They should be spread three inches apart and should only be 1/16 inch thick.
- To spread the batter, I found the best method is to use a sheet of parchment paper cut to the size of your baking tray and place over the batter. Use your palms to flatten each teaspoon of batter and then shape the avocado into thin rounds. Using the parchment paper makes it easier to shape. When you’re done shaping, peel the parchment paper away. If too much avocado gets stuck on the parchment paper, you can scrape it off and add it back to the chips. You can use the back of a spoon to finish shaping the rounds.
Tips for Making the Avocado Chips Crispy
While these chips are pretty easy to make, there are a lot of lessons I learned along the way that I wanted to share to ensure your chips come out golden and crispy on your first try.
- The parmesan cheese is key to this recipe working. Do not reduce the amount of cheese used in this recipe. Doing so will result in soft chips. Parmesan is a dry cheese. When it is baked, it becomes crispy. The cheese is what is allows these chips to crisp up. I also used Parmesan cheese to make my crispy keto cauliflower tots, too.
- You also need to make sure the cheese is evenly spread across the batter. If you have portions of your chip that are just avocado and no cheese, then that part of your chip will not crisp up.
- Make sure to add lemon juice to the batter. When avocados are baked, they will start to develop a bitter flavor. The lemon masks the slight bitterness.
- As indicated above, your chips need to be very thin to crisp up. I don’t recommend trying to make the chips thicker. You will need a longer baking time and the avocado will become very bitter with the longer baking time.
- You want to bake until the cheese is golden brown. This is when you know the chips are crispy. If you underbake the chips, they will still be green and soft. If you bake them too long and the chips turn a dark brown, the cheese has burned and the chips will be bitter.
- I like leaving just a little bit of green on each chip. The green parts are soft, but since most of the chip is crispy, I don’t mind having a few soft spots. It adds a nice textural contrast and color.
If you love avocados as much as I do, I have a whole category dedicated to avocado recipes here. You might like to try my low-carb cauliflower chips, too.
Avocado Chips
Crispy baked avocado chips that taste like guacamole! These chips are also gluten free and low carb.
Ingredients
- 1 large ripe hass avocado peeled and seed removed
- 3/4 cup parmesan cheese freshly grated or finely shredded
- 1 tsp lemon juice
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp ground black pepper
Instructions
- Preheat oven to 325°F. Line two (half sheet) baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, add avocado. Mash with a spoon until completely pureed. Add in cheese, lemon juice, garlic powder, onion powder, black pepper. Stir until everything is evenly blended.
- Add 1 heaping teaspoon of batter to prepared baking sheet. Space each dollop of batter 3 inches apart. You should be able to fit 12 chips on a half sheet pan (18” x 13”).
- Cut a sheet of parchment paper to fit one pan. Place on top of mounds of avocado batter. Using your palm, gently flatten each mound with the help of the parchment paper (your hand should be above the parchment paper and not touching the avocado directly). Use the parchment paper to help you shape the avocado into flat circles.
- Gently peel back the parchment paper. Scrape any avocado that gets stuck on the parchment paper and put back onto rounds. Use the back of the spoon to finish shaping rounds, making sure they are evenly spread and as thin as possible. Your rounds should be 3 inches wide and 1/16 inches thick. It is important that your rounds are as thin as possible because otherwise the chips will not get crispy.
- Bake chips for about 15 minutes or until the cheese is golden brown. Gently flip the chips using a thin cookie spatula. Cook an additional 2-3 minutes on the other side, keeping watch carefully to make sure cheese does not turn dark brown.
- Let chips cool completely before eating. Chips will crisp up further as they cool.
- Chips are best eaten after they are cooled. Uneaten chips can be stored in a sealed ziploc bag and may lose some of their crispness.
Notes
- Adapted from Delish
- You will need to bake the avocado chips on parchment paper or silicone baking mats. This will ensure that your chips will easily come off once baked.
- The parmesan cheese is key to this recipe working. Do not reduce the amount of cheese used in this recipe. The cheese is what is allows these chips to crisp up.
- You also need to make sure the cheese is evenly spread across the batter. If you have portions of your chip that are just avocado and no cheese, then that part of your chip will not crisp up.
- Make sure to add lemon juice to the batter. When avocados are baked, they will start to develop a bitter flavor. The lemon masks the bitterness.
- Your chips need to be very thin to crisp up. I don't recommend trying to make the chips thicker. You will need a longer baking time and the avocado will become very bitter with the longer baking time.
- You want to bake until the cheese is golden brown. This is when you know the chips are crispy. If you underbake the chips, they will still be green and soft. If you bake them too long and the chips turn a dark brown, the cheese has burned and the chips will be bitter.
- I like leaving just a little bit of green on each chip. The green parts are soft, but since most of the chip is crispy, I don't mind having a few soft spots. It adds a nice textural contrast and color.
Nutrition
Serving: 0.25of recipe (6 chips), Calories: 191kcal, Carbohydrates: 6g, Protein: 7g, Fat: 16.5g, Saturated Fat: 4.2g, Sodium: 259.4mg, Fiber: 4g, Sugar: 0.4g, NET CARBS: 2
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!
I was wondering if I could add a touch of pureed cilantro.
We have not added cilantro to this recipe but feel free to give it a try!
Made these today but I wish I had used non stick spray on the parchment paper. They stuck like crazy but they are tasty for sure.
We’re glad you liked them! Also, we didn’t have issues with sticking. It might be your brand of parchment paper. We try to stick to Reynolds or Kirkland whenever possible.
I can’t wait to try this! Can these be made ahead for meal prep? If so how do you store them?
You should store them in an airtight container at room temperature. Just keep in mind that they will soften and won’t be as crispy, which is why we recommend enjoying them not long after they are made.
I used the grated parmesan cheese. They came out way to salty. I used only avocado, cheese,and lemon juice. I used shredded parmesan cheese the next time and still salty. Need more practice.
Parmesan is a salty cheese which is why there’s no added salt in the recipe.
I Jus Saw This on TV So I Haven’t Tried This Yet But I Will SOON Because I LOVE AVOCADO’S it LOOKS SO YUMMY I LOVE MAKING HEALTHY SNACKS & FOOD’S ?
We hope you try it soon!
Can lime juice be used instead of lemon juice?
Yes, that should work!
I have made this recipe numerous times and they are a wonderful snack. They are full of flavor and perfect on the go!
I’m so glad you like the recipe!
do you use powdered parmesan cheese or fresh grated.?
I used fresh grated
What else can you use in place of cheese? I don’t eat cheese. Thanks.
sorry this recipe works because of the cheese. I don’t have a cheese substitute at this time
Nutritional yeast? I haven’t tried it yet, but it is supposed to be a good parmesan supstitute?.
Really like this recipe, the way it’s explanatory (gives you “the why” of the ingridient, not just “the must”??). Would definetly like to try once I stumble upon a not too ripe avocado in my local supermarket??!
Nutritional yeast is used as a cheese substitute, but we haven’t tried it with this recipe. If you do, please let us know how it worked for you.
#whenyouaddhalfacupofgarlicpowderinsteadofjalfateaspoon
yikes
These were perfect! Crunchy and cheesy! Absolutely delicious!!
I’m so glad you liked them!