|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 4g||15%|
|Total Sugars 1g|
|Vitamin C 7mg||36%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
"These delicious avocado chips are a fun and healthy alternative to other types of bagged chips, and they retain their lovely green color, too! The hint of heat from the chili flakes and the saltiness of the Parmesan cheese add an interesting flavor dimension. I probably ate half of these tasty chips all by myself!" —Diana Andrews
2 medium ripe avocados
1 teaspoon lime zest
2 tablespoons freshly squeezed lime juice
1 tablespoon almond flour
1 teaspoon chili flakes
1 pinch salt
1 pinch freshly ground black pepper
1/2 cup finely grated Parmesan cheese
Nonstick cooking spray, as needed
Gather the ingredients. Preheat the oven to 325 F.
Remove all the flesh from the avocados, place into a bowl, and mash with the lime zest and juice. Don't do it too vigorously—it's fine to have a few small lumps in there, which adds to the appearance and texture.
Add the almond flour to the avocado mash and stir well. The flour helps to make a crispier chip by absorbing excess moisture from the mixture.
Add the chili, salt, pepper, and Parmesan to the avocado mixture and stir well. Place the mixture in the refrigerator for 10 minutes covered with a piece of plastic directly on the surface of the avocado to prevent browning.
Line 2 large, heavy baking sheets with baking paper and spray with nonstick cooking spray or use a non-stick baking mat. Scoop out heaping teaspoons of the chilled avocado and place on the baking tray, leaving plenty of space around each.
Dip your finger in a little cold water and gently pat the mounds down to form neat even rounds, about 1/16-inch thick.
Bake on the upper and lower racks of the preheated oven for about 25 minutes, rotating the sheets halfway through. You will need to keep an eye on them, so they don't get too dark; if they are cooking too quickly, lower the heat slightly.
Once cooked, remove the tray from the oven and leave the chips to cool for 5 minutes. Remove the chips from the tray with a palette knife and place on a cooling rack until completely cool. Repeat until all of the mixture is used up.
- The chips are done when they are lightly browned at the edges and dry to the touch. They might be a little flexible in the middle right out of the oven, but will crisp up as they cool.
- Be sure to spread the batter very thin (1/16 inch thick) or the chips will not get crisp enough.
- Switch from almond flour to rice flour.
- The tasty combination of the chili, lime, and cheese with the avocado is a classic, but do not let that stop you from trying other ingredients. Add finely chopped cilantro, switch lime for lemon, or add a generous pinch of ground Sumac or smoked paprika when they are baked. Try coconut flour instead of almond for a really different flavor.
How to Store
- The chips will keep well for a day in an airtight container.