Reviews
4.5(46)

25 minutes

4 Servings

Ingredients

2 Ripe avocados
1 cup Shredded sharp cheddar cheese
1 tsp Cumin
1 tsp Chili powder
Salt and pepper to taste
Nutritional Information
209 Calories
19g Total Fat
-1.5g Net Carbs
1g Protein

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.
4
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.
5
Place the “chips” into the oven, and bake for about 10-15 minutes until they start to become crispy on the edges.
6
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.
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