Description
Crunchy and flavorful avocado chips baked to golden perfection, seasoned with garlic, onion, smoked paprika, and a hint of salt and pepper. These healthy chips are a perfect snack alternative, optionally coated with flour and cornmeal for extra crispiness.
Ingredients
Scale
Avocado Chips
- 2 ripe avocados
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon salt
- Fresh ground black pepper to taste
Coating (Optional)
- 1/4 cup all-purpose flour
- 1/4 cup cornmeal
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Prepare the avocados: Cut the avocados in half and carefully remove the pits. Scoop out the flesh and slice it into thin pieces approximately 1/8-inch thick for optimal crispness.
- Season the avocado slices: In a small bowl, whisk together olive oil, garlic powder, onion powder, smoked paprika, salt, and freshly ground black pepper. Drizzle this seasoning mixture over the avocado slices and gently toss to coat all slices evenly.
- Coat with flour and cornmeal (optional): For an extra crunchy texture, combine the flour and cornmeal in a shallow bowl. Lightly dredge the seasoned avocado slices in the flour-cornmeal mixture until well-coated, shaking off any excess.
- Arrange on baking sheet: Place the avocado slices in a single layer on the prepared baking sheet, ensuring slices do not overlap to allow even baking.
- Bake the chips: Bake the avocado slices in the preheated oven for 15-20 minutes, or until golden and crispy. Flip the slices halfway through baking for even browning, and keep a close eye to prevent burning as oven times may vary.
- Cool and serve: Remove the chips from the oven and let them cool for a few minutes to crisp up further. Serve immediately with your favorite dips such as salsa, guacamole, or creamy yogurt-based dips.
Notes
- Thickness is key: Slice the avocado evenly to about 1/8-inch thickness for the best crunch.
- Use ripe but firm avocados to prevent mushy chips.
- If you prefer gluten-free, substitute the all-purpose flour with rice flour or chickpea flour.
- Watch the chips closely in the last minutes of baking as they can burn quickly.
- Store any leftovers in an airtight container for up to 2 days, but chips are best enjoyed fresh.
