Avocado Chips #keto #snacks

This formula consolidates my adoration for chips and avocados. The chips are flimsy, fresh and have an aftertaste like guacamole. They make a delightful remarkable tidbit. The chips are slight and firm. I don't generally suggest eating them with plunges in light of the fact that the chips may break under the heaviness of plunges.

The avocado chips are made of avocado, parmesan cheddar, lemon juice, dark pepper, onion powder and garlic powder. Everything is mixed together by hand. When the avocado is totally crushed, the player is spread out into slight rounds. The player should be spread as daintily as workable for the chips to fresh up appropriately. One of the most well-known issues I've seen individuals have is that they don't spread the player flimsy enough.

The parmesan cheddar is critical to this formula working. Try not to lessen the measure of cheddar utilized in this formula. Doing as such will bring about delicate chips. Parmesan is a dry cheddar. When it is heated, it winds up fresh. The cheddar is what is enables these chips to fresh up.

Also try our recipe RANCH CHEDDAR CRISPS

These crispy baked avocado chips are perfect for snacking. Crispy baked avocado chips that taste like guacamole! These chips are also gluten free and low carb.

Ingredients:

1 large ripe hass avocado peeled and seed removed
3/4 cup grated parmesan cheese
1 tsp lemon juice
1/2 tsp garlic powder
1/4 tsp onion powder
1/8 tsp ground black pepper

Directions:

Preheat oven to 325°F. Line two (half sheet) baking sheets with parchment paper or silicone baking mats.
In a medium bowl, add avocado. Mash with a spoon until completely pureed. Add in cheese, lemon juice, garlic powder, onion powder, black pepper. Stir until everything is evenly blended.
Add 1 heaping teaspoon of batter to prepared baking sheet. Space each dollop of batter 3 inches apart. You should be able to fit 12 chips on a half sheet pan (18” x 13”).
Cut a sheet of parchment paper to fit one pan. Place on top of mounds of avocado batter. Using your palm, gently flatten each mound with the help of the parchment paper (your hand should be above the parchment paper and not touching the avocado directly). Use the parchment paper to help you shape the avocado into flat circles.
Gently peel back the parchment paper. Scrape any avocado that gets stuck on the parchment paper and put back onto rounds. Use the back of the spoon to finish shaping rounds, making sure they are evenly spread and as thin as possible. Your rounds should be 3 inches wide and 1/16 inches thick. It is important that your rounds are as thin as possible because otherwise the chips will not get crispy.
Bake chips for about 15 minutes or until the cheese is golden brown. Gently flip the chips using a thin cookie spatula. Cook an additional 2-3 minutes on the other side, keeping watch carefully to make sure cheese does not turn dark brown.
Let chips cool completely before eating. Chips will crisp up further as they cool.
Chips are best eaten after they are cooled. Uneaten chips can be stored in a sealed ziploc bag and may lose some of their crispness.