Best Avocado Tortilla Chip Rounds Recipes

AVOCADO CHIPS

Steps:

• 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.

SHRIMP AND AVOCADO TORTILLA ROUNDS

Steps:

• Fill a skillet with enough salted water to reach 1/2 inch up the side and bring the water to a boil. Add the shrimp and simmer them, covered, shaking the skillet occasionally, for 1 to 2 minutes, or until they are pink and just firm. Transfer the shrimp with a slotted spoon to a bowl of ice water, discard the shells, and halve the shrimp lengthwise, deveining them. The shrimp may be prepared up to 1 day in advance and kept covered and chilled.
• Peel and pit the avocados and in a bowl mash them with a fork. Add the salt, the cayenne, the lemon juice, and the tomatoes and combine the mixture well.
• Just before serving spread the tortilla chips with the avocado mixture, top the mixture with half a shrimp, and garnish each hors d'oeuvres with 1 of the parsley leaves if desired.

BAKED AVOCADO CHIPS

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
• Mash the avocado into a paste until no visible avocado chunks or bits remain. Stir in the Parmesan until completely incorporated.
• Scoop the avocado mixture in tablespoonfuls onto the prepared baking sheets, spacing each mound at least 4 inches apart. Spray your fingertips or the back of a spoon with nonstick spray and pat one mound into a thin, 3-inch disc; wipe off your fingertips or spoon. Repeat spraying your fingertips, patting each mound and wiping off your fingertips for the remaining mounds.
• Bake for 10 minutes. Remove from the oven and sprinkle each chip with everything bagel seasoning. Rotate the baking sheets and continue to bake until the edges of the chips are deep brown and the tops start to turn golden brown, 6 to 10 more minutes. The outer chips will cook more quickly, so feel free to remove those first as they're done. Let the chips cool on the baking sheet for 30 minutes. Store them in an airtight container for up to 3 days.