Serves: 4
Serving Size: ½ avocado
Calories per serving: 381
No, this isn’t a typo. You can make avocado chips that are crispy on the outside and creamy on the inside. I use the Fiesta Spice Blend in this recipe, but you can try any of the spice blends for these “chips.”
2 large Hass avocados, pitted, peeled, and sliced into ½-inch wedges
Juice of ½ lime
1 tablespoon Fiesta Spice Blend (here)
1 large egg, beaten
¼ cup grated Parmigiano Reggiano cheese
½ teaspoon red pepper flakes
1 cup pumpkin seeds, finely chopped to bread crumb consistency
½ teaspoon lime zest
Olive oil, for drizzling
Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
Toss the sliced avocados with the lime juice for flavor and to prevent browning. Add the Fiesta Spice Blend and toss to coat.
Put the beaten egg in a small bowl. In a separate bowl, combine the cheese, red pepper flakes, pumpkin seeds, and lime zest.
Dip the avocado slices in the egg mix and then dredge the slices in the cheese mixture to coat. Arrange them in a single layer on the lined baking sheet and drizzle with olive oil.
Bake for 15 minutes, or until golden.