Recipe Instructions:
INGREDIENTS
1 large ripe hass avocado peeled and seed removed
3/4 cup parmesan cheese freshly grated or finely shredded
1 tsp lemon juice
1/2 tsp garlic powder
1/4 tsp onion powder
1/8 tsp ground black pepper
INSTRUCTIONS
Preheat oven to 325°F. Line two (half sheet) baking sheets with parchment paper or silicone baking mats.
In a medium bowl, add avocado. Mash with a spoon until completely pureed. Add in cheese, lemon juice, garlic powder, onion powder, black pepper. Stir until everything is evenly blended.
Add 1 heaping teaspoon of batter to prepared baking sheet. Space each dollop of batter 3 inches apart. You should be able to fit 12 chips on a half sheet pan (18” x 13”).
Cut a sheet of parchment paper to fit one pan. Place on top of mounds of avocado batter. Using your palm, gently flatten each mound with the help of the parchment paper (your hand should be above the parchment paper and not touching the avocado directly). Use the parchment paper to help you shape the avocado into flat circles.
Gently peel back the parchment paper. Scrape any avocado that gets stuck on the parchment paper and put back onto rounds. Use the back of the spoon to finish shaping rounds, making sure they are evenly spread and as thin as possible. Your rounds should be 3 inches wide and 1/16 inches thick. It is important that your rounds are as thin as possible because otherwise the chips will not get crispy.
Bake chips for about 15 minutes or until the cheese is golden brown. Gently flip the chips using a thin cookie spatula. Cook an additional 2-3 minutes on the other side, keeping watch carefully to make sure cheese does not turn dark brown.
Let chips cool completely before eating. Chips will crisp up further as they cool.
Chips are best eaten after they are cooled. Uneaten chips can be stored in a sealed ziploc bag and may lose some of their crispness.
