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Food & Recipes

How to Make Crispy, Keto-Friendly Chips With Avocados

No potatoes were harmed in the making of these chips.


The humble avocado seems to have endless possibilities when it comes to whipping up delicious recipes. There’s just so much more to their vibrant green pulp than a simple guacamole or smashing them on toast (although we wouldn’t turn down either of those). So, when I came across a recipe that claimed you can transform them into delightfully crispy chips, I knew I needed to test it out for myself.

The folks at Delish lay out a simple method that involves mashing up one avocado with Parmesan cheese, lemon juice, garlic powder, and Italian seasoning and plopping about a teaspoon of the mixture onto a parchment paper-lined baking sheet and spreading them out into chip-like shapes. Delish keeps them nice and healthy (and keto-friendly!) by skipping any frying and suggesting you bake them at 325 degrees Fahrenheit for about 30 minutes. 

I followed their instructions, but subbed in Cotija cheese instead of Parm. They’re similar in texture and salty flavor, and I already had a bag of the crumbled queso in my fridge that needed to get used. I also switched things up with my spices — I added dashes of chili powder and coriander, but kept in the bit of garlic powder and lemon juice. The mushy mixture tasted great even before I put it in the oven and I could have gobbled it down right then, but I went ahead and smoothed out the chip-like blobs onto my baking sheet and let them cook for the recommended 30 minutes. 

When I checked on my batch after half an hour, they still seemed a bit floppy. I decided to flip them over and let them bake for another five minutes, which definitely seemed to help them crisp up. They weren’t quite the same golden color as the professional cooks at Delish were able to achieved and looked a little more like sweet cookies than a savory snack.

Hand holding avocado chip

(One of my co-workers saw me this photo and assumed I had made some sort of pistachio baked good.)

Of course, it doesn’t matter what they look like. It’s all about how they taste — which was amazing. Some were crispier than others depending on the thickness of the avocado mixture, but they all still had plenty of snap to them.

Avocado chip with a bite taken out of it

I will definitely be experimenting with this recipe again ASAP. I love how you can get creative with the spices and cheeses you choose to smoosh together. I’m looking forward to dunking my avocado chips in some tomato soup for lunch, but they’re yummy enough all on their own. I can also see them being delightful dipped into dollops of Greek yogurt or fresh salsa.

Whether you’re looking for a keto-friendly snack or just a healthy alternative to traditional chips, I can’t recommend giving this recipe a shot enough. It makes you wonder, is there anything avocados can’t do?

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