Avocado Chips
Published February 19, 2021 • Updated July 9, 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
-
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
Preheat the oven
Preheat the oven to 325 degrees.
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.
Bake
Bake at 325 degrees for 30 minutes or until crisp and golden. Let cool for 5-10 minutes to continue to harden.
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
Are these more of a chip or a cracker?
A lot of readers find this recipe searching for avocado crackers, and honestly it lands somewhere in between. Pressed thin they snap like a cracker, and left a little thicker they eat more like a chip. It's the same parmesan and avocado base either way. I press mine to about an eighth of an inch when I want that hard, cracker-style crunch.
Are these healthier than the store-bought bagged version?
I think so, and it comes down to what's actually in them. The bagged ones at the store are usually potato chips fried in avocado oil, so you still get the potato carbs. Mine start with a real avocado blended with parmesan, so there's no potato and no seed oil, and they land around half a gram of net carbs each. I like knowing exactly what went into the batch.
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.
I made these last night and they were gone before I could even take a picture!
Making these for a get-together this Saturday so I need like triple the batch (we've got a crowd), does more avocado mixture per pan change the 30 minute bake time or should I just do multiple sheets?
Greg, go multiple sheets for sure. If you crowd the pan, they steam each other instead of crisping. Kills the texture. Two pans, same bake time. I usually rotate mine halfway through just to keep things even. Just make sure the chips aren't overlapping on each sheet.
Ha, yeah I would've just piled everything on one pan. Two sheets Saturday it is!
I press the batter thinner than the recipe implies. Made a real difference. The tablespoon scoop goes further than you'd expect: I spread mine to about an eighth of an inch and the chips come out with actual snap rather than a thick avocado bite. My husband went through the ingredient list afterward because he thought I'd mixed in something he wasn't expecting (he has strong opinions about avocado, or against it, mostly). The parmesan is the flavor engine; the avocado gives you structure and moisture but mostly disappears in the final chip. Quarter teaspoon of cayenne is pretty subtle; I nudged mine a bit higher and that's where it landed for us. Use parchment: the bottom crisps better on it than on bare metal.
Came out good. I'll add more cayenne next time.
Romano instead of parmesan if you want sharper, saltier chips. Ran out mid-batch one day, grabbed what was in the fridge, fully expecting to ruin a perfectly good avocado. Came out the same, same snap and texture, but the flavor's more aggressive, which I actually prefer now. One thing though: Romano browns faster than parmesan, so watch the edges around the 25-minute mark and pull them a little early. They firm up as they cool. Ran them through my nutrition app, still 0.5g net carbs. Doing Romano only now.
Romano was my first test swap actually. The sharper edge caught me off guard but I came around fast. Good call on pulling early though, mine started getting dark around 22 minutes.
Three ripe avocados going south so I just doubled the batch, figured I'd see how long the crunch actually held. Two days in a sealed pantry container and they were still snapping. That surprised me. The food processor step is fast enough that scaling doesn't add much time, and that's usually the thing that kills batch cooking for me.
brought these out poolside, my 8-year-old called them "crunch circles"
Crunch circles is a better name than I came up with. Kids don't overthink it.
First time making these and I was genuinely not prepared for how crispy they get out of the oven.
That crunch is all parmesan. Avocado alone is just sad.
Brought these to a backyard thing last weekend and someone spent five minutes going through my bags trying to figure out where I bought them. The parmesan crust is what sells it. They do soften up after about an hour so time it right if you're bringing them somewhere.
Five minutes digging through bags to find the brand. That's the compliment. I spread them on a sheet pan at 300 for 5 minutes when they soften, gets most of the crunch back.
One thing I wish someone had mentioned before my first batch: do not rush pulling them off the parchment. I did, and they fell apart. The full 5-10 minute rest is when they actually firm up and lift clean. The other thing that matters more than I expected is avocado ripeness. I made a batch with one that was still a little firm in the center, not fully ripe, and the mixture didn't blend nearly as smooth in the food processor. The chips came out denser and took longer to crisp. The batches where I use a very ripe avocado, the kind that mashes almost velvet-smooth, spread thin and come out with those golden, slightly lacey edges. If yours aren't crisping up the way you want, the avocado is usually why.
Yeah, ripeness is the variable I didn't call out clearly enough in the recipe. A barely ripe avocado makes a denser chip that takes forever to crisp. The almost-too-soft ones are what get you those thin, lacy edges.
Went in doubtful that something baked at 325 for 30 minutes could actually get crispy, but these have a real snap to them that I haven't gotten from any other low-carb chip recipe I've tried. Four stars because mine needed closer to 35 minutes, but the texture once they cooled was genuinely worth the wait.
Mine ends up closer to 35 too. The snap is a cooling thing, not straight out of the oven.
By batch four I'd doubled the cayenne, and now the original amount just tastes flat.
Same. I land at half a teaspoon now. The parmesan absorbs most of the heat and you stop noticing the quarter.
Making these for a potluck next weekend and need to at least triple the batch. Does the 30-minute bake time still hold with multiple trays, or do I need to add time? And can all the trays go in at once, or does rotating matter for even crispness?
Rotate at the 15 minute mark, the bottom tray goes dark before the top crisps if you don't. Time holds, maybe 2-3 extra. Check at 28.
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.