Recipe courtesy of
Heath Goldman
for
Food Network Kitchen
Recipe courtesy of
Heath Goldman
for
Food Network Kitchen
Watch how to make this recipe.
Baked Avocado Chips
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- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 10 min
- Yield: about 12 chips
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 74
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 4 g
- Cholesterol
- 6 mg
- Sodium
- 111 mg
Yep, these chips are technically keto. But you should make this irresistible three-ingredient snack even if you’re not sticking to a keto diet. Each chip tastes like the essence of a plate of nachos, evoking that crispy cooked cheese plus avocado flavor. Because there are so few ingredients, it’s important to use the ripest, most pristinely green avocados you can find.
- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 10 min
- Yield: about 12 chips
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 74
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 4 g
- Cholesterol
- 6 mg
- Sodium
- 111 mg
Ingredients
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Directions
- 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.
