Avocado Chips
Published February 19, 2021 • Updated March 11, 2026
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Crispy, cheesy, and only 0.5g net carbs per chip. I bake these avocado chips with just parmesan, lime, and a ripe avocado, and they come out crunchier than anything from a bag.
I started making these because I needed a crunchy, low-carb snack that wouldn’t knock me out of ketosis, and I didn’t expect them to be this good. The parmesan crisps up around the avocado and gives you this salty, golden crunch that scratches the same itch as a tortilla chip. The first batch I pulled out of the oven, I stood there eating them off the pan before they even cooled.
The whole batch comes together in about 5 minutes of prep. You blend avocado, parmesan, and lime juice in a food processor, scoop them onto a sheet pan, and bake at 325 for 30 minutes. That’s it. I make a batch almost every week now, and I’ve gone through enough avocados to know exactly what works and what doesn’t.
If you’re building a snack spread, pair these with my nacho cheese sauce or scoop up some 7-layer taco dip. They hold up to thick dips without breaking, which is more than I can say for most store-bought options.
One medium avocado has 12.8g total carbs, but 10g of that is fiber. That leaves just 2.8g net carbs per avocado. Split across a whole batch, you’re looking at about half a gram per chip. I track my macros pretty closely, and these barely register.
The thing I love about this recipe is how forgiving it is. If your avocado is a little overripe, it actually blends smoother and the chips come out better. I’ve used avocados that were past their prime for guac and they worked perfectly here. I’ve also tested them in the air fryer at 325 for about 12 minutes, and they crisp up even faster. The oven is still my go-to for bigger batches, though.
Storage is the one catch. These are best eaten fresh, and I’ve learned to just make smaller batches instead of trying to save them. If you do have leftovers, an airtight container with a paper towel at the bottom keeps them decent for a couple of days. Skip the fridge. The moisture makes them soggy.
For more crunchy snacking, try my keto tortilla chips that look and taste like the real deal. If you want something cheesy in a different format, my avocado deviled eggs are a favorite. And for a totally different crunch, my homemade Cheez-Its hit that buttery, salty spot.
How to make baked avocado chips
I keep this recipe simple on purpose. Blend a ripe avocado with parmesan, lime juice, and a pinch of salt in a food processor until smooth. Scoop about a tablespoon onto parchment paper, then press each one flat with the back of a spoon (spray the spoon with oil first, or you’ll be scraping batter off it for five minutes). Bake at 325 for 30 minutes. The thinner you press them, the crispier they get. I aim for about an eighth of an inch now after one of my readers tipped me off that thinner is better. Let them cool on the pan for at least 5 minutes before you try to move them, because they firm up as they cool.
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Ingredients
1 avocado, skinned and seeded -
¾ cup grated parmesan cheese
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1 teaspoon lime juice
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½ teaspoon garlic powder
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½ teaspoon salt
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¼ teaspoon cayenne pepper
Step by Step Instructions
Step by Step Instructions
Blend the ingredients
Add all ingredients to the food processor and pulse until combined and smooth.
Scoop and press
Scoop about a tablespoon of avocado mixture onto a parchment lined baking tray. Using the back of a spoon or spatula, press down the batter to flatten. Spray the back of the spoon with cooking oil so the mixture doesn’t stick. Space about 2 inches apart.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use a different cheese instead of parmesan?
I've tested pecorino romano and it works great, maybe even a little sharper. For dairy-free, nutritional yeast is worth a shot. I haven't perfected that version yet, but the texture is close. It just doesn't crisp up quite as much as real parmesan.
How do I store leftover chips?
I keep mine in an airtight container at room temperature with a paper towel at the bottom (a reader tipped me off to that trick). Don't refrigerate them. The moisture makes them soggy within hours.
How do I re-crisp chips after storing?
I've brought soft ones back by spreading them on a sheet pan and baking at 300 for about 5 minutes. They won't be as perfect as fresh, but you get most of the crunch back. I usually just make a new batch because it's so fast, but this works when I have leftovers I don't want to waste.
How many chips does one batch make?
I usually get about 15 chips per batch, so the nutritional info is per chip. The exact count depends on how big you scoop them. I use about a tablespoon per chip.
Can I make these in an air fryer?
I've tested this at 325 in the air fryer for about 12 minutes, and they come out great. The air circulation crisps them faster than the oven, so I start checking at 10 minutes. I still prefer the oven for bigger batches since you can fit more on a sheet pan, but for a quick handful the air fryer is faster.
Can I make a dairy-free version without parmesan?
I've tried nutritional yeast as a parmesan swap and the flavor is close, almost nutty and salty in the same way. The texture doesn't crisp up quite as hard as real parmesan, so I press them a little thinner to compensate. I use about the same 3/4 cup measurement. It's not identical, but it's a solid option if dairy is off the table.
Why do my chips taste bitter?
Two things cause that in my experience: overbaking and skipping the lime. I pull mine right when they're golden, not dark brown. And the lime juice does more than add flavor. It actually neutralizes that slight bitterness baked avocado can develop.
What can I serve with these?
I eat them plain most of the time because they're salty and cheesy enough on their own. But when I'm snacking with friends, I'll set out my keto hummus, salsa, or ranch alongside them. They hold up to thick dips without snapping.
Every other version I've tried skips the lime and you can taste the difference.
Skip it and the avocado gets bitter. Parmesan doesn't cover it. Figured that out the hard way.
I used to have this thing where I'd come home from work on Fridays and eat chips straight from the bag until dinner. Tortilla chips mostly. Just the ritual. Keto killed that and I didn't really mourn it until I smelled these coming out of the oven (the parmesan goes almost nutty, which I was not expecting). I stood there eating them off the pan before they cooled, which is exactly what I used to do with a bag of Tostitos, and for a second it just felt the same. Mine were done closer to 28 minutes at 325 and the crunch was right, the kind that actually crumbles when you bite down. The lime is subtle but it's what keeps them from tasting like a vegetable snack in disguise. Four stars because they soften if you leave them out, so eat them fresh. Not a problem in practice.
28 is where mine land too when I want the full crunch. The soften thing is real, no workaround I've found. Fresh or nothing.
I've been cooking for years but I'm brand new to keto. Avocado chips sounded suspicious. I kept second-guessing myself while the food processor ran, convinced the mixture was too wet to ever crisp up. Thirty minutes later I pulled them out and they had this pale golden color, and I could already hear the crunch when I tapped one with my finger. The cayenne is subtle but it's there, and the parmesan gets this nutty, almost browned edge on a few of them that I liked best. I ate about six while they were still warm and rationed the rest. First batch of anything keto that didn't feel like settling.
Those darker parmesan edges are the ones I eat first. And yeah, most keto food does feel like settling. These are just chips.
Chips were the one thing I actually mourned when I went keto. These hit that crunch I have been missing for two years, and the parmesan crisps up in a way that genuinely satisfies. Made them twice this week and I am not stopping.
The parmesan crisping is everything. Worth making a double batch at this point.
I've worked through most of the keto chip options out there (pork rinds, seed crackers, almond flour crisps) and the texture problem is always the same: close, but soft in the center or soggy within an hour. These don't have that problem. The full 30 minutes at 325 does something real, they come out with an even crunch that actually holds. The lime keeps it from going too heavy on the parmesan and the cayenne adds just enough without competing. Batch two is already on the plan.
The lime thing clicked for me after the third or fourth batch. Without it the parmesan just stacks up. Enjoy batch two.
This is the fourth time I've made these in the past two weeks. I keep a bag of them in my fridge now because they're perfect for when I need something crunchy that won't wreck my macros. The garlic powder and cayenne combo gives them just enough kick without being spicy. I did figure out that pressing them thinner than the recipe says makes them crispier, so I go for about an eighth of an inch now instead of a quarter. They hold up really well for about 5 days if you store them in an airtight container with a paper towel at the bottom.
The paper towel trick is smart, I'm stealing that. And yeah, thinner definitely crisps better - I go thin too but hadn't put a number on it.
these are great! but I don't understand the nutritional break down... how many chips in a serving??
It depends on how big you make your chips, so the nutritional content will vary.
Absolutely delicious! Easy to make. The “serves 15” May be misleading, because that is the number of chips the recipe makes, so… one chip per serving? Still, that would only be about 8 carbs for the whole batch, and that is great. You’ll want to eat the while bunch! But in case you don’t, what is the beat way to store these?
Sometimes I do servings per item for those that are serious about calculating every macro. :)