Baked Avocado Chips

These crispy baked avocado chips are perfect for snacking. They taste like guacamole in chip form. They are also gluten-free and low carb.

close-up photo of a stack of avocado chipsThis 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.

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.
    photo of the avocado chip batter spread thinly on a silpat
  • 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.overhead photo of the avocado chip batter on a silpat
  • 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.
  • 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.

close-up photo of avocado chips on a serving dish

If you love avocados as much as I do, I have a whole category dedicated to avocado recipes here.

Avocado Chips

Prep Time: 15 minutes
Cook Time: 18 minutes
Course: Snack
Cuisine: American
Servings: 24 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 grated parmesan cheese
  • 1 tsp lemon juice
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp ground black pepper

Directions:

  1. Preheat oven to 325°F. Line two (half sheet) baking sheets with parchment paper or silicone baking mats.

  2. 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.
  3. 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”).

  4. 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.
  5. 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.
  6. 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.
  7. Let chips cool completely before eating. Chips will crisp up further as they cool.
  8. 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 Facts
Avocado Chips
Amount Per Serving (0.25 of recipe (6 chips))
Calories 191 Calories from Fat 149
% Daily Value*
Total Fat 16.5g 25%
Saturated Fat 4.2g 21%
Polyunsaturated Fat 1.6g
Monounsaturated Fat 9.4g
Cholesterol 10.8mg 4%
Sodium 259.4mg 11%
Total Carbohydrates 6g 2%
Dietary Fiber 4g 16%
Sugars 0.4g
Protein 7g 14%
Vitamin A 3%
Vitamin C 9%
Calcium 20%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.
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. All images and content are © Kirbie's Cravings.

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