Low Carb Snacks/ Recipe Challenge

Low Carb Avocado Crisps

I will always remember the first time I 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


[recipe title=”Low Carb Avocado Crisps” yields=”18 crisps” time=”20mins” difficulty=”easy”]

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 tomatoes 

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}:


You Might Also Like

  • Bronwyn
    August 27, 2015 at 11:13 pm

    Made these tonight. OMGosh!!!!! In love.

    • Heidi
      August 28, 2015 at 8:59 am

      Yay Bronwyn! What did you have them with? X

      • Bronwyn
        September 1, 2015 at 2:32 pm

        I made a sour cream/Yoghurt dip with a bit of cumin and smoked chili peppers. Great combination.

        • Heidi
          September 3, 2015 at 9:06 am

          Ooh, that sounds gooood!!

  • Kat
    September 1, 2015 at 2:16 pm

    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
      September 3, 2015 at 9:07 am

      Let me know how they turn out with the zucchini – I just love zucchini ;)

  • Cristina @ I Say Nomato
    September 1, 2015 at 2:24 pm

    Wow, okay, I need to try these! I’m always looking for potato chip alternatives (’cause allergies), and these look positively incredible. Absolutely saving for another day!

    • Heidi
      September 3, 2015 at 9:09 am

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

  • Emily @ Table & Hearth
    September 2, 2015 at 6:09 pm

    These are so cool!! I’d probably eat like two dozen of them in one sitting :)

    • Heidi
      September 3, 2015 at 9:09 am

      Thanks Emily! They might be a bit rich, but hey! ;)

  • Natascha
    September 8, 2015 at 5:28 am

    I can’t wait to try these!

  • Of Goats and Greens
    September 9, 2015 at 10:11 pm

    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…)

  • Nancy
    January 23, 2016 at 11:00 pm

    Looks good

    • Heidi
      January 24, 2016 at 6:55 pm

      Thanks Nancy. Have you tired them yet? x

  • Marie
    February 2, 2016 at 11:21 pm

    Do you know how long these keep for? Can I make the day before?

    • Heidi
      February 3, 2016 at 11:02 am

      Hi Marie,

      They will keep for 2-3 days, so you can definitely make them the day before.

  • Dee
    February 29, 2016 at 3:14 am

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

    • Heidi
      March 2, 2016 at 8:43 am

      Hi Dee,

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


  • Yasmim
    March 2, 2016 at 5:02 pm

    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
      March 7, 2016 at 11:24 am

      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

  • kingsley
    July 21, 2016 at 2:51 pm

    how many does it make?

    • Heidi Visser
      August 16, 2016 at 11:25 am

      it’ll make about 18 tennis ball sized crisps…

  • James
    August 3, 2016 at 12:12 pm

    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.

    • Heidi Visser
      August 16, 2016 at 11:24 am

      the temp is 180C / 350F and they start to crisp up as they cool down.

  • Laurie Santavicca
    August 11, 2016 at 3:13 pm

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

    • Heidi Visser
      August 16, 2016 at 11:26 am

      Not yet Laurie – let me know if you do and how it turns out?

    • Slocci@icloud.com
      March 9, 2017 at 2:58 am

      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
        March 18, 2017 at 6:10 am

        Hey Laurie,
        haven’t tried them in a dehydrator… If you do, let us know how they turn out! x

  • Sue
    August 23, 2016 at 11:53 am

    May sound silly, but do you store them in the fridge?

    • Heidi Visser
      August 24, 2016 at 11:45 am

      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.

  • Kim T
    February 5, 2017 at 7:33 pm

    Can you make them without the cheese? Could you substitute almond flour or something?

    • Heidi Visser
      February 17, 2017 at 8:25 am

      Hi Kim,

      haven’t tried that yet – let us know how it turns out! x

  • Caryn
    February 7, 2017 at 1:21 am

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

    • Heidi Visser
      February 17, 2017 at 8:37 am

      Awesome Caryn!

      • Slocci@icloud.com
        March 9, 2017 at 2:52 am

        Do you have by chance some info on making these in a dehydrator?? Thanks 😊

  • Carol Lynn Mackie
    March 12, 2017 at 8:25 pm

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

  • Stephanie
    April 19, 2017 at 11:06 pm

    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??

  • jadedermody
    May 7, 2017 at 2:41 pm

    Made these today and had with sun dried tomatoes 🍅 houmous will defo make again

  • Laura
    May 9, 2017 at 5:35 pm

    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!

    • Heidi Visser
      May 12, 2017 at 8:28 am

      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

  • Pat
    May 12, 2017 at 5:22 pm

    How many carbs? What is nutritional values?

    • Heidi Visser
      May 17, 2017 at 5:47 pm

      Hi Pat,

      I haven’t calculated it, but you can put all the ingredients into an app like My Fitness Pal and it’ll give you the values.


  • Gina
    June 12, 2017 at 11:41 pm

    Where is the nutritional information on this recipe?

  • Beth
    June 28, 2017 at 1:48 am

    I made these tonight. Dang good! I had a few by themselves and then a larger one I cupped like a taxi shell and put cooked breakfast sausage in it. Like a breakfast type thing. OMG. It was good!

    • Heidi Visser
      July 1, 2017 at 10:47 am

      Ooh that sounds delish, Beth!! :)

  • Sookie's Mummy
    July 10, 2017 at 12:44 pm

    Greetings Heidi.
    I just made these and they are delish!
    Thank you so much for the recipe :-)

  • Tina Brown
    July 12, 2017 at 6:37 pm

    Before I actually make them, I thought I’d ask if they TASTE like avocado, haha, after baking :) I’m trying desperately to find a way to eat at least 1/2 an avocado/day (for the nutritional value/potassium) without tasting it…I WISH I liked em!

    • Maureen
      July 26, 2017 at 11:12 am

      The generous amount of cheese, paprika, cumin, and lemon zest might help mask the original avocado flavor for you!

  • Maureen
    July 26, 2017 at 11:09 am

    Made these as work snacks for husband last night. He absolutely loved them despite me making the mistake of storing them in the fridge and them becoming a little soggy. I look forward to remaking them and I’ll use a little less salt the second time around