Baked Avocado Chips

Baked Avocado Chips

The Spruce / Eric Kleinberg

Prep: 20 mins
Cook: 50 mins
Chill: 10 mins
Total: 80 mins
Servings: 8 to 10 servings
Yield: 50 to 53 chips
Nutrition Facts (per serving)
123 Calories
11g Fat
6g Carbs
3g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 123
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 10%
Cholesterol 4mg 1%
Sodium 108mg 5%
Total Carbohydrate 6g 2%
Dietary Fiber 4g 15%
Total Sugars 1g
Protein 3g
Vitamin C 7mg 36%
Calcium 53mg 4%
Iron 0mg 2%
Potassium 314mg 7%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Just when you thought there was no other possible way to serve an avocado, along comes crunchy chili lime and avocado chips. Yes, you heard that right! You can turn the ubiquitous fruit into a chip.

These crisp savory chips are especially satisfying for anyone counting carbs or following the hugely popular Keto diet. Just marry them up with your favorite dip and eat as a tasty snack.

"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

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Ingredients

  • 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

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 325 F.

    Baked Avocado Chips

    The Spruce / Eric Kleinberg

  2. 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.

    mashed avocados with lime zest in a bowl

    The Spruce / Eric Kleinberg

  3. 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.

    flour and avocado mixture in a bowl

    The Spruce / Eric Kleinberg

  4. 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.

    Add the chili, salt, pepper, and Parmesan to the avocado mixture in the bowl, cover with plastic wrap

    The Spruce / Eric Kleinberg

  5. 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.

    avocado mixture on parchment paper lined baking sheets

    The Spruce / Eric Kleinberg

  6. Dip your finger in a little cold water and gently pat the mounds down to form neat even rounds, about 1/16-inch thick.

    avocado mixture spread on parchment paper

    The Spruce / Eric Kleinberg

  7. 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.

    Baked Avocado Chips on a baking sheet

    The Spruce / Eric Kleinberg

  8. 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.

    Baked Avocado Chips on a cooling rack

    The Spruce / Eric Kleinberg

Tips

  • 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.

Recipe Variation

  • 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.

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