Low Carb Avocado Crisps

I will always remember the first time IΒ tried avocado…

Or let me re-phrase, the day I was FORCED to try it.

You see, I grew up in a foodie house where we were never allowed to utter the words ‘I don’t like / eat … {fill in the blank}’

So – we had to try everything – and then, if we didn’t like it, well then that’s fine, because at least we’ve tried it.

Mom, Dad, if you’re reading this – LOVE you! {kiss}

So – we were all sitting at the table, enjoying some meal and it involved avos.
Being a kid and avos being green with a funny texture, well, of course I just couldn’t bear the thought of it.

To cut a long story short, I wasn’t allowed to leave the table until I tried it…

I eventually tried it – through blurry tears – and I LOVED IT! Why do parents always have to be so darn smart / clever / RIGHT?!

Needless to say, I truly love avocados and when it was chosen as this month’s ingredient for our blogging group’s Monthly Ingredient Challenge, I was thrilled!

I eat an avocado everyday with my breakfast – true story – but I didn’t want to just make something with added avos, no, I decided to get creative…

I’m so lucky to have a clever engineer for a husband – he has so many talents, but that’s a story for another day – who came up with the idea for Avocado Crisps!

Low Carb Avocado Crisps


Low Carb Avocado Crisps

  • Difficulty: easy
  • Print

You will need:

1 1/2 ripe Hass avocados
1/2 tsp salt
1 1/4 cup finely grated hard cheese, like Grana Pedana or Parmesan
zest of 1 lemon
black pepper

Mix everything together well.

Place teaspoon-sized dollops onto a parchment-lined baking tray, flatten into thin disks and bake for 15-17 minutes at 180C.

The crisps should turn a golden colour but not too brown, else they are burnt.

Remove from the oven and allow them to cool and crisp up.

For a Mexican twist, add a dash of cumin and some chili powder.

Low Carb Avocado Crisps - Ingr Challenge Square

These crisps can be enjoyed just as is, or try some of these fun dips and toppers:

Guacamole dip {for a double-dose of avocado goodness!}
Goat’s cheese & fresh strawberries
Goat’s cheese & marinated tomatoesΒ 

Low Carb Avocado Crisps - Ingr Challenge

To make soft avocado tacos, simply form bigger rounds of avocado crisp mixture and bake for only 10 minutes. Fill with chicken, sour cream, fresh coriander and cheese.

Low Carb Avocado Crisps - Ingr Challenge Pinterest

Give these low carb avocado crisps a try – you’ll be pleasantly surprised – they’re low carb, full of goodness and even has a crunch!

[pin_widget url=”https://www.pinterest.com/pin/104497653831202000/”]

Let’s have a look at some more amazing avocado recipes from my fellow foodie bloggers {click on the pictures to view the recipes}:


45 comments on “Low Carb Avocado Crisps”

  1. Kat

    Wow, very unique. I don’t think I’ve ever seen these before. I think some shredded zuch in there would be great too! – Kat

  2. Cristina @ I Say Nomato

    Wow, okay, I need to try these! I’m always looking for potato chip alternatives (’cause allergies), and these look positively incredible. Absolutely saving for another day!

    • Heidi

      Thanks Christina – they also make nice taco-alternatives, just make them bigger and bake for slightly less time… x

  3. Of Goats and Greens

    Seriously, I’ve GOT to make this! Just so awesome looking and sounding. Who knew the humble avo was so versatile!!!

    I’ll wait for the weather to break (just a tad…)

  4. Dee

    I thought 180 degrees was kind of low. For US cooks translate oven temperature to 350 degrees farenheit.

    • Heidi

      Hi Dee,

      yes the 180 degrees is in Celcius – so it would be around 350 Fahrenheit for US peeps…


  5. Yasmim

    Mine came out super bitter. I had to use lime zest instead of lemon zest and I’m in Brazil so I used an avocado they have here. Not sure why it went so wrong.

    • Heidi

      Hi Yasmin,

      sorry to hear! It might be the avocado type, but it could also be the fact that avocado does get a slightly bitter taste when it’s heated, but not much.

      You could try adding some more Parmesan and seasoning. Also, I’ve not tried it with lime – but I can’t think why that should make it bitter…

      Hope it comes out better next time! x

  6. James

    Hi: I made these and they didn’t brown up. What is the temperature again to bake these? I used thtemoerature that was lusted. Thanks.

  7. Laurie Santavicca

    Have you or anyone tried this recipe dehydrating rather than baking?

    • Slocci@icloud.com

      Hhi you tried?? My oven is broken. I do have a dehydrator with two setting. I am still new at it. Any suggestion on time and settings thank you I would greatly appreciated.

    • Heidi Visser

      Hey Sue,
      you can, but they might get a bit soggy…
      I just kept them in an airtight container outside the fridge.
      They will only stay fresh a day or 2.

  8. Caryn

    Made these today. I used lime zest. Soooooo good!! Definitely making a double batch next time!

  9. Carol Lynn Mackie

    They are good but I think I will cut back on the salt next time I make them.

  10. Stephanie

    I made these and did them completely wrong because I didn’t realize the heat wasn’t Fahrenheit…. so, I’ll try them again at the correct temp. But I wondered how many carbs are in each of these??

  11. Laura

    I tried making these but ended up tossing them because they didn’t turn out. I don’t see info on how to flatten them? I tried using a fork, a spoon and a knife but the avocado just stuck to the utensils then and came off the parchment paper and I couldn’t get them to be thin! Help please!

    • Heidi Visser

      Hi Laura,
      you could try rubbing a bit of neutral coconut oil onto the utensil you’re using to flatten them…
      I don’t recall having the same problem. Also try add a little more lemon juice – the mixture might be a bit thick.
      Alternatively, you could place another piece of parchment paper on top and roll it as thin as you like with a rolling pin.
      Then just remove the top parchment paper and bake.
      Hope that helps! x

    • Heidi Visser

      Hi Pat,

      I haven’t calculated it, but you can put all the ingredients into an app like My Fitness Pal and it’ll give you the values.


  12. Beth

    I made these tonight. Dang good! I had a few by themselves and then a larger one I cupped like a taxi shell and put cooked breakfast sausage in it. Like a breakfast type thing. OMG. It was good!

  13. Sookie's Mummy

    Greetings Heidi.
    I just made these and they are delish!
    Thank you so much for the recipe πŸ™‚

  14. Tina Brown

    Before I actually make them, I thought I’d ask if they TASTE like avocado, haha, after baking πŸ™‚ I’m trying desperately to find a way to eat at least 1/2 an avocado/day (for the nutritional value/potassium) without tasting it…I WISH I liked em!

    • Maureen

      The generous amount of cheese, paprika, cumin, and lemon zest might help mask the original avocado flavor for you!

  15. Maureen

    Made these as work snacks for husband last night. He absolutely loved them despite me making the mistake of storing them in the fridge and them becoming a little soggy. I look forward to remaking them and I’ll use a little less salt the second time around

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