Ingredients:

  • 3 large ripe but firm Hass avocados
  • 2 large limes (for zest and juice)
  • 1 tablespoon Olive Oil or Avocado Oil
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Fine Sea Salt (divided)
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Cayenne Pepper or Chili Powder

Instructions:

  1. Preheat oven to 325°F (160°C). Line two large baking sheets generously with parchment paper.
  2. In a small bowl, combine the lime zest, smoked paprika, garlic powder, cayenne/chili powder, and half of the sea salt to create the seasoning dust. Mix thoroughly.
  3. Halve the avocados, remove the pits, and carefully scoop out the flesh. Place the slices immediately into a large bowl.
  4. Squeeze the juice of one full lime over the avocado slices and gently toss to coat and prevent browning.
  5. Drizzle the olive oil over the avocado slices. Toss gently until lightly coated. Sprinkle half of the prepared seasoning dust over the slices and toss very carefully.
  6. Arrange the slices in a single layer on the prepared baking sheets, ensuring there is space between each slice.
  7. Bake for 12–15 minutes (Phase 1).
  8. Carefully flip each chip using a thin spatula. Sprinkle the remaining seasoning dust over the top surface of the chips. Return to the oven for another 6–10 minutes, watching closely.
  9. Remove chips when edges look slightly browned and they feel firm. They must be crisp through to be considered true Avocado Chips.
  10. Remove from the oven and let cool completely on the baking sheet—they crisp up significantly as they cool! Sprinkle with the remaining sea salt just before serving.