Here is a good Avocado Chips recipe from the former cook at the old Bell Cafe in downtown Abilene, Texas.
Ingredients
- 1 large ripe avocado
- 3/4 c. freshly grated Parmesan
- 1 tsp. lemon juice
- 1/2 tsp. garlic powder
- 1/2 tsp. Italian seasoning
- Kosher salt
- Freshly ground black pepper
Directions
- Preheat oven to 325° and line two baking sheets with parchment paper. In a medium bowl, mash avocado with a fork until smooth. Stir in Parmesan, lemon juice, garlic powder, and Italian seasoning. Season with salt and pepper.
- Place a heaping teaspoon-size scoop of mixture on baking sheet, leaving about 3” between each scoop. Flatten each scoop to 3″ wide across with the back of a spoon or measuring cup.
- Bake until crisp and golden, about 30 minutes, then let cool completely. Serve at room temperature.
If you seem to be having a difficult time getting your chips nice and thin, simply spray the bottom of a dry measuring cup with nonstick cooking spray and press lightly on the scoops of avocado mixture to flatten.
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CINDY LEAL MASSEY, TEXAS AUTHOR
Clever Journeys 
Oh, my. These sound and look amazing. Another recipe bookmarked. Thank you!! ~Ed.
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These do look simply smashing, (Ha!) and so easy, even easier and tastier sounding than Italian Eggplant chips, which I love. Another keeper.
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Mmmm ~ my next recipe to try!
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The way I learned to make the eggplant chips was from an Italian quadraplegiac I worked for. She’d have me slice the eggplants very thinly, skin on, coat in Italian seasoned breadcrumbs, and drizzled with olive oil. In hindsight, I might try putting the slices through a bowl of olive oil first, and then coating them. Put them on a cookie sheet and bake at 350 degrees till golden brown and crisp. Addictive. Better than cookies.
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