Baked avocado chips are the snack I never would have dreamed up on my own: one ripe avocado and some grated parmesan, mashed, seasoned, and baked into crisp little rounds. They are low carb and keto friendly, and they disappear faster than any chip that came out of a bag.
I owe the idea to years spent in restaurant kitchens, watching people take one good ingredient and turn it into something you did not see coming. Avocado does not want to be a chip. And yet here we are. Here is exactly how I make them, step by step, with the recipe card waiting at the bottom.
What you’ll need
Just a handful of things: one ripe avocado, grated parmesan, a little lemon juice, garlic powder, Italian seasoning, and salt and pepper. That is the whole list, and the parmesan is what crisps these up in the oven.
How to make baked avocado chips
Step 1: Halve the avocado
Start with one ripe avocado, halved and pitted. Ripe is the word that matters here. If it gives a little when you press it, it will mash smooth, and smooth mashing is what gives you an even chip.
Step 2: Mash it with parmesan and seasoning
Scoop the avocado onto a plate and mash it, then add the grated parmesan, garlic powder, Italian seasoning, and a little salt and pepper. Do not skimp on the parmesan. It is doing the real work, both for flavor and for that crisp edge.
Step 3: Add a squeeze of lemon
Squeeze in a little fresh lemon juice and stir everything together until it is one smooth, spreadable mixture. The lemon keeps the color bright and cuts the richness just enough.
Step 4: Spoon the mounds onto the tray
On a parchment lined baking sheet, spoon small mounds and flatten each one a little, leaving room between them. Thin and evenly spaced is the whole secret to crisp avocado chips, so resist the urge to crowd the pan.
Step 5: Bake until the edges brown
Bake at 325 degrees for 15 to 18 minutes, until the edges are well browned. Watch them near the end, because they go from golden to too far in about a minute. Let them cool for a few minutes on the pan and they crisp up as they sit.
Baked Avocado Chips
Crispy, low carb avocado chips made with just an avocado and parmesan. About 2 servings.
Ingredients
- 1 avocado
- ¾ cup grated parmesan
- 1 teaspoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Heat the oven to 325 degrees and line a baking sheet with parchment.
- Mash the avocado until smooth, then stir in the parmesan, lemon juice, garlic powder, Italian seasoning, salt, and pepper until well combined.
- Spoon small mounds onto the parchment, spacing them evenly, and flatten each slightly.
- Bake 15 to 18 minutes, until the edges are well browned. Cool a few minutes to crisp, then serve.
Prep about 10 min · bake 15 to 18 min · total about 28 min · about 2 servings · roughly 280 cal, 24g fat, 5g net carb, 14g protein per serving (estimated).
How to serve them
These baked avocado chips have become my go to keto snack, and they earn a spot on any party appetizer table. Serve them warm with ranch, or set them out with barbecue, buffalo, or a squeeze of lime for dipping. They are naturally low carb and gluten free, which makes them one of those rare healthy appetizers people actually reach for. Put a plate out at a party and watch them vanish. They fit right in with our other appetizers and snack recipes, and if you want more easy low carb snacks, try our gluten free pizza bites or air fryer cauliflower wings next.
Storage and make-ahead
These are a make and eat snack, crispest within an hour of baking. If you have leftovers, keep them airtight in the fridge for a day and re-crisp them in a hot oven for a few minutes. They soften if they sit out too long, so bake them close to when you want to serve.
Frequently asked questions
Are avocado chips keto?
Yes. Avocado and parmesan make them naturally low carb, around 5 grams of net carbs per serving, which fits most keto plans. For the full numbers, here is a good avocado nutrition reference.
Why did my avocado chips come out soft?
Usually the mounds were too thick or set too close together. Keep them thin, give them room, and let them finish crisping as they cool.
Can I use a different cheese?
Parmesan crisps best because it is hard and low in moisture. A hard, aged cheese like pecorino is your closest swap.
