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

  • 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 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!

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


I'd love to hear your thoughts!

  1. 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.

    • 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

  2. 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.

  3. 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??

  4. 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!

    • 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