Low Carb Avocado Crisps

I will always remember the first time Iย 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

  • Time: 20mins
  • 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 tomatoesย 

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}:


36 comments on “Low Carb Avocado Crisps”

  1. Kat Reply

    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

    • Heidi Reply

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

  2. Of Goats and Greens Reply

    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…)

  3. Dee Reply

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

    • Heidi Reply

      Hi Dee,

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


  4. Yasmim Reply

    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 Reply

      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

  5. James Reply

    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.

  6. Laurie Santavicca Reply

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

    • Slocci@icloud.com Reply

      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 Reply

      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.

  7. Caryn Reply

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

  8. Carol Lynn Mackie Reply

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

I'd love to hear your thoughts!

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