Avocado Chips

Ingredients

• 60 gbreadcrumbs
• 1 tbspchilli flakes
• to tastesalt
• 1 tsppaprika
• 65 gplain flour
• 2eggs, whisked
• 2 largeavocados, sliced

Instructions

1. 1

   Season breadcrumbs

   Mix the breadcrumbs with the chilli flakes, salt and paprika, then set the mixture aside.

2. 2

   Set up bowls

   Put the plain flour and whisked eggs in two separate bowls.

3. 3

   Coat avocado

   Dip each avocado slice first in the flour, then in the whisked eggs, and finally in the seasoned breadcrumb mixture. Place each coated slice on a baking-paper-lined tray.

4. 4

   Bake the chips

   Bake at 210°C for 15–20 minutes, turning the slices halfway through.

5. 5

   Serve

   Enjoy the avocado chips.

What are avocado chips?

Avocado chips are slices of avocado coated in breadcrumbs and baked rather than fried. This version uses chilli flakes and paprika for a savoury, gently spicy crust.

The method is simple: flour helps the egg cling, and the egg helps the seasoned crumbs stick. Baking sets the coating while keeping the avocado soft inside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 310 calories, 10g protein, 32g carbs, 18g fat.

The avocado supplies most of the fat and fibre, while the breadcrumbs and flour contribute most of the carbohydrates. Eggs and flour provide some protein, though this is not a high-protein dish. Serve a portion with a salad or other vegetables to round out the plate.

Choosing the avocados

Ripeness: choose avocados that yield slightly when pressed but are not very soft. Firmer flesh is easier to slice and coat without breaking.

Slices: cut them evenly so they cook at a similar rate. Very thin pieces can become soft before the coating has browned.

Building the coating

Dry coating: shake off excess flour so it does not form a thick, pasty layer beneath the crumbs.

Egg layer: let excess egg drip back into the bowl; a thin coating is enough to hold the crumbs in place.

Breadcrumbs: press the slices gently into the seasoned crumbs to cover the sides, then lift them carefully onto the tray.

Getting a crisp finish

Spacing: arrange the coated pieces in a single layer with a little room between them. Crowded slices are more likely to soften than crisp.

Turning: flip them halfway through the 15–20 minute bake so both sides cook evenly. The coating should look dry and lightly browned when ready.

Timing and serving

Oven: preheat it before baking so the coating starts cooking as soon as the tray goes in. Check the chips from 15 minutes, as ovens and slice thickness vary.

At the table: serve them straight away while the coating is at its crispest. They work well with a fresh salad or a yoghurt-based dip.

Seasoning to taste

Heat: chilli flakes bring the main warmth, so reduce them for a milder batch or add more if you like a stronger kick.

Salt: season the breadcrumb mixture to taste, keeping in mind that any dip served alongside may also be salty.

Recipe notes & tips

• Use a sharp knife to cut neat avocado slices.
• Keep the flour, egg and breadcrumb bowls close together to make coating easier.
• Shake off excess flour and egg before moving to the next coating.
• Line the tray with baking paper to make lifting the chips easier.
• Turn the slices carefully halfway through baking so the coating stays intact.

Variations

• Milder seasoning: reduce the chilli flakes for a gentler flavour.
• Extra paprika: add a little more paprika for a deeper savoury note.
• Herb crumbs: mix dried herbs into the breadcrumbs for an aromatic coating.
• Citrus finish: serve with lemon wedges for a fresh contrast.
• Dip on the side: offer a yoghurt dip alongside the baked chips.

Common mistakes to avoid

• Overripe avocado: very soft slices can break during coating; use avocados that still hold their shape.
• Thick flour layer: excess flour can make the coating pasty; shake each slice before dipping it in egg.
• Wet crumbs: too much egg makes breadcrumbs clump; let excess egg drip off first.
• Crowded tray: overlapping slices do not crisp as evenly; arrange them in one layer.
• Skipping the turn: one side may brown more than the other; flip the slices halfway through.

How to store

These chips are best eaten straight from the oven, as the coating softens over time. Refrigerate leftovers in an airtight container for up to 1 day, then reheat on a baking tray in a hot oven until warmed through.

Frequently asked questions