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Jeles’ Avocado Chips

INGREDIENTS

  • 1 large ripe avocado peeled and seed removed

  • 3/4 cup grated Parmesan cheese

  • 1 tsp lemon juice ( I like to use fresh lemons)

  • 1/2 tsp garlic powder

  • 1/4 tsp Mrs. Dash (salt free)

  • 1/4 tsp onion powder

  • 1/8 tsp ground black pepper

INSTRUCTIONS

  • Preheat oven to 325°F. Line two (half sheet) baking sheets with parchment paper.

  • In a medium bowl, add avocado. Mash with a spoon or fork until completely pureed. Add in cheese, lemon juice, garlic powder, Mrs. Dash, onion powder, black pepper. Stir until everything is evenly well 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.

IMPORTANT

  • You will need to bake the avocado chips on parchment paper or silicone baking mats. This will ensure that your chips will easily come off once baked.

  • The Parmesan cheese is key to this recipe working. Do not reduce the amount of cheese used in this recipe. The cheese is what is allows these chips to crisp up.

  • You also need to make sure the cheese is evenly spread across the batter. If you have portions of your chip that are just avocado and no cheese, then that part of your chip will not crisp up.

  • Make sure to add lemon juice(or fresh lemon) to the batter. When avocados are baked, they will start to develop a bitter flavor. The lemon masks the bitterness.

  • Your chips need to be very thin to crisp up.

  • You want to bake until the cheese is golden brown. This is when you know the chips are crispy. If you under-bake the chips, they will still be green and soft. Don’t over bake them...

NUTRITION

(6 chips), calories: 191 cal, carb: 6g, protein: 7g,

**So, Net carbs are... drum roll “0”

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