Nacho Cheese Keto Avocado Chips

Crisp keto avocado chips stacked on a white plate over a red patterned napkin, avocado behind Save to Pinterest
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Introduction

photo of keto avocado chips in the center on a white plate with two avocados in the background

Mashed avocado, shredded cheese, cumin and chili powder, spread into thin rounds and baked until the edges go crisp. That is the whole thing, salt and pepper aside, and most of it is already in the kitchen.

They are not a tortilla chip and they do not snap like one. They come out closer to a wafer: crisp at the edge, a little chewier in the middle, and they taste of cheese first and avocado second.

How thin you spread them decides everything. A thick round stays soft in the center no matter how long it bakes. Half a tablespoon of mixture, pressed out with the back of a spoon until it looks too thin to work, is what the recipe is built around.

Cheddar or a Mexican blend is what we reach for over parmesan — they are softer and they melt further into the avocado rather than sitting on it.

How To Make Keto Avocado Chips

The recipe card below has the full method. These are the six stages it goes through, from mashing the avocado to the chips coming off the tray.

step by step six photo collage of how to make keto avocado chips

What to Dip Them In

Salsa is what we reach for. Queso, guacamole and a ranch dip all work too — the chip is already savory and salty, so it takes a sharp or sour dip better than a sweet one.

The thing to watch is weight. These are sturdier than they look but they are not a scoop, so a thick dip will break one in half. Thinner dips, or a spoon, if you have made the batch on the delicate side.

You’ll find the full per-serving breakdown — calories, fat, fiber, protein, and net carbs — in the Nutrition Facts panel with the recipe below.

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Nacho Cheese Keto Avocado Chips

Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Yield
4 servings
Course
Appetizer, Snack
Cuisine
American
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Ingredients

All Ingredients

Nutrition Facts

4 servings per recipe
Trans Fat 0g 0% 0g 0%
Sugar Alcohols 0g 0% 0g 0%
Allulose 0g 0% 0g 0%

About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.

Directions

  1. Preheat the oven to 325 degrees. Line parchment paper on baking sheet.

  2. Scoop the insides of two ripe avocados into a mixing bowl. Use a fork or a food processor to blend the avocado until it is smooth.

  3. Mix in the shredded cheese, cumin, chili powder and salt and pepper to taste.

  5. Scoop out about ½ a tablespoon of the mixture, and place it on the baking sheet. Use the back of a spoon to smooth it out into a round “chip” shape, and get it as thin as you can. The thinner you get it, the better your results will be. You can spray some olive oil spray on your parchment paper as well if you would like.

  6. Place the “chips” into the oven, and bake for about 10-15 minutes until they start to become crispy on the edges.

  7. Flip the chips over, and bake for an additional 5 minutes or until crispy. Remove, and place on a rack to cool.

Notes

  • Serve with your favorite keto-friendly salsa or dip.

Updated — September 22, 2026: The article now sets an honest expectation for what these are - a crisp savory wafer rather than a tortilla chip - and says that how thin you spread them is what decides the result.

Correction — August 23, 2026: The article listed under 1 g of protein and no net carbs per serving. Per-serving calories, fat, fiber, protein, and net carbs now come from the recipe's Nutrition Facts panel.