Best Baked Avocado Chips Recipes
AVOCADO CHIPS
Who says you can't enjoy chips when you are on a keto diet? Keto avocado chips are at your rescue! Easy to make and even more delicious to eat, you cannot afford to miss out on this recipe!
Provided by Annie Lampella
Categories Appetizers
Yield 15
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees.
- Add all ingredients to the food processor and pulse until combined and smooth.
- Scoop about a tablespoon of avocado mixture onto a parchment lined baking tray. Using the back of a spoon or spatula, press down the batter to flatten. You may need to spray the back of the spoon or spatula with cooking oil in order to keep the mixture from sticking. Space about 2 inches apart.
- Bake at 325 degrees for 30 minutes or until crisp and golden. Let cool for 5-10 minutes to continue to harden.
Nutrition Facts : Calories 38 calories, Carbohydrate 0.5 carbs, Protein 2.1 grams of protein, Fat 2.9 grams fat
AVOCADO CHIPS
Crispy baked avocado chips that taste like guacamole! These chips are also gluten free and low carb.
Provided by Kirbie
Categories Snack
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 0.25 of recipe (6 chips), Calories 191 kcal, Carbohydrate 6 g, Protein 7 g, Fat 16.5 g, SaturatedFat 4.2 g, Cholesterol 10.8 mg, Sodium 259.4 mg, Fiber 4 g, Sugar 0.4 g, UnsaturatedFat 11 g
BAKED AVOCADO CHIPS RECIPE
These crispy avocado chips get a zing of lime and sprinkling of Parmesan. The crunchy snack is especially satisfying if you're on a keto diet.
Provided by Elaine Lemm
Categories Snack
Time 1h20m
Number Of Ingredients 7
Steps:
- 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 chile flakes, 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 nonstick 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.
Nutrition Facts : Calories 123 kcal, Carbohydrate 6 g, Cholesterol 4 mg, Fiber 4 g, Protein 3 g, SaturatedFat 2 g, Sodium 108 mg, Sugar 0 g, Fat 11 g, ServingSize makes 12, UnsaturatedFat 0 g
BAKED AVOCADO
Steps:
- Preheat oven to 375 degrees F.
- Cut the avocado in half and scoop out the flesh, leaving the skin intact, and roughly dice the avocado. Place avocado in an ovenproof dish, and add the crumbled blue cheese, walnuts, pancetta, and Worcestershire sauce and season with salt and pepper.
- Spoon the mixture back into the avocado shells and bake for 5 minutes. Remove from oven and place in the broiler for 2 minutes right before serving.
- To serve, place on a serving tray with sliced baguette or crackers.
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