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.
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. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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