- 2 medium ripe avocados
- 1 tablespoon almond or rice flour
- 1 lime
- 1 teaspoon chili flakes
- Pinch salt
- Pinch black pepper
- 1/2 cup Parmesan cheese (freshly grated)
Gather the ingredients. Preheat the oven to 325 F.
Remove all the flesh from the avocados, place into a bowl, and mash. 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 or rice flour to the avocado mash and stir well. The flour helps to make a crispier chip by absorbing excess moisture from the mixture.
Grate the zest and squeeze out the juice of the lime. Add these to the avocado mixture with the chili, salt, and pepper. Add the Parmesan, stir well, and place the mixture in the refrigerator for 10 minutes.
Line a heavy baking sheet with baking paper and spray with nonstick cooking spray or use a non-stick baking mat. Scoop out generous 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. They will spread further in the oven, so make sure they are not touching.
Bake in the center of the preheated oven for 20 minutes. You will need to keep an eye on them, so they don't burn; if they are cooking too quickly, lower the heat slightly.
Once cooked, remove the tray from the oven and leave the crisps to cool for 5 minutes, then remove from the tray with a palette knife and place on a cooling rack. Repeat until all of the mixture is used up.
Serve the chips with your favorite party dip or eat as a tasty snack as they are.
- The chips will keep well for a day in an airtight tin.
- 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.