Avocado Chips Recipes

AVOCADO CHIPS

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.

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.

BAKED AVOCADO CHIPS RECIPE

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.