Description
A healthy, crispy snack made with fresh avocados, perfect for keto, low-carb, and gluten-free diets.
Ingredients
Scale
- 2 ripe avocados
- ½ cup Parmesan cheese (optional for added crispiness)
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons almond flour (optional for structure)
- 1 egg (optional for binding)
Instructions
- Preheat Oven – Set oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone mat.
- Mash Avocados – In a bowl, mash avocados until smooth but slightly textured.
- Mix Ingredients – Add Parmesan, lemon juice, garlic powder, onion powder, paprika, salt, and black pepper. Stir until well combined. If using almond flour and egg, mix them in at this stage.
- Shape the Chips – Scoop small spoonfuls of the mixture onto the baking sheet and flatten into thin, round discs (about ⅛ inch thick).
- Bake – Bake for 20–25 minutes, checking the chips in the last few minutes to ensure they don’t burn.
- Cool & Crisp – Let the chips cool on the baking sheet for 10 minutes. For extra crispiness, return to a 250°F oven for 5 more minutes.
- Serve & Enjoy – Pair with guacamole, salsa, or your favorite dip.
Notes
- Store in an airtight container at room temperature for 2–3 days.
- To re-crisp, bake at 250°F for 5–7 minutes before serving.
- For a dairy-free version, use nutritional yeast instead of Parmesan.
- For a spicier version, add cayenne pepper or chili powder to the mix.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snacks
- Method: Baking
- Cuisine: American