If you love snacking but want something that feels both indulgent and nourishing, this Baked Avocado Chips with Garlic and Smoked Paprika Recipe is about to become your new obsession. These chips are golden-crisp on the outside, creamy and rich on the inside, and packed with layers of flavor from aromatic garlic and smoky paprika. They boast that perfect balance of crispiness and depth that makes snacking feel exciting, healthy, and downright delicious. Whether you’re craving a guilt-free nibble or looking to impress friends at your next gathering, this recipe has your back with simple ingredients and a straightforward technique that elevates humble avocado into a snack superstar.
Ingredients You’ll Need
Don’t let the short list fool you—each ingredient here plays a crucial role in turning fresh avocados into crispy, flavorful chips. The olive oil adds that silky richness and helps with browning, the garlic and smoked paprika bring savory warmth and smokiness, while flour and cornmeal offer texture that crisps up beautifully in the oven.
- 2 ripe avocados: The star of the show—make sure they are just ripe to hold their shape but mash up nicely.
- 1 tablespoon olive oil: This coats the avocado slices for crispiness and carries the flavors.
- 1/2 teaspoon garlic powder: Adds a robust garlicky kick that pairs perfectly with the creamy avocado.
- 1/2 teaspoon onion powder: Offers a subtle sweetness to deepen the savory profile.
- 1/2 teaspoon smoked paprika (optional): Infuses the chips with a beautiful smoky, slightly spicy note.
- 1/4 teaspoon salt: Essential for enhancing flavors and balancing the mild avocado.
- Fresh ground black pepper to taste: Adds a hint of sharpness and complexity.
- 1/4 cup all-purpose flour (optional): Helps create a light, golden crust for extra crispness.
- 1/4 cup cornmeal (optional): Introduces a lovely crunch and a subtle nutty flavor that’s irresistible.
How to Make Baked Avocado Chips with Garlic and Smoked Paprika Recipe
Step 1: Prepare and Preheat
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper or a silicone baking mat. This creates the perfect non-stick surface for crisping your avocado slices evenly without fuss.
Step 2: Slice the Avocados Thinly
Cut the avocados in half, carefully remove the pits, and scoop out the flesh. For best results, slice the avocado into thin pieces about 1/8-inch thick. These thin slices are key to achieving that delicate crunch while keeping the creamy texture intact.
Step 3: Season the Slices
In a small bowl, whisk together the olive oil, garlic powder, onion powder, smoked paprika, salt, and freshly ground black pepper. Drizzle this aromatic mixture over your avocado slices and toss gently, ensuring each piece is perfectly coated with flavor.
Step 4: Add the Coating for Crunch
If you love a little extra crunch in your chips, toss the seasoned avocado slices in a blend of flour and cornmeal. This coating creates a golden crust once baked and elevates the texture to a delightful crispness that makes these chips addictive.
Step 5: Arrange Slices on Baking Sheet
Place your avocado slices in a single layer on the prepared baking sheet, making sure none overlap. Spacing them out allows the heat to circulate properly so every chip crisps up perfectly.
Step 6: Bake Until Golden and Crisp
Bake the slices for 15 to 20 minutes, flipping halfway if you want to ensure an even golden finish. Keep a close eye near the end; because oven heat can vary, you want to pull these chips as soon as they turn crisp and golden.
Step 7: Cool and Serve
Once baked, let the chips cool for a few minutes to firm up completely. That brief wait transforms them into irresistible crispy gems ready to be enjoyed on their own or with your favorite dip.
How to Serve Baked Avocado Chips with Garlic and Smoked Paprika Recipe
Garnishes
Sprinkle fresh chopped cilantro or parsley for a burst of color and fresh herbal brightness that contrasts beautifully with the smoky paprika. A light dusting of flaky sea salt right after baking also makes each bite pop.
Side Dishes
Pair these Baked Avocado Chips with creamy guacamole, tangy salsa, or a cooling Greek yogurt dip. They also work wonderfully alongside grilled meats, salads, or even as a crunchy topping for soups to add texture and flavor.
Creative Ways to Present
For a party, serve these chips in small bowls with an assortment of dips surrounding them. Alternatively, layer them over a taco or salad for a unique twist that adds crunch and richness. They’re also fantastic crushed over avocado toast or scrambled eggs as a flavorful garnish.
Make Ahead and Storage
Storing Leftovers
If you have any leftover chips (though they rarely last long!), store them in an airtight container at room temperature for up to 2 days. Avoid refrigeration as it can introduce moisture, making your chips lose their crispness.
Freezing
Due to their delicate texture, freezing these avocado chips is not recommended. It tends to make them soggy or lose that satisfying crunch we love.
Reheating
If you want to revive any chips that have gone a bit soft, a quick 3-5 minute toast in a 350°F (175°C) oven usually brings back some of that lovely crispness. Just watch them carefully to avoid burning.
FAQs
Can I use unripe avocados for this recipe?
It’s best to use ripe but firm avocados. Overly soft ones will be difficult to slice thinly and won’t hold up well during baking, while underripe avocados can be bitter and less creamy.
Is it necessary to use both flour and cornmeal?
While the flour and cornmeal mixture adds impressive crunch, you can skip this step if you prefer a lighter chip or are avoiding gluten. The chips will still be flavorful and crispy thanks to the olive oil and seasoning.
Can I omit the smoked paprika?
Yes! Smoked paprika adds a lovely smoky depth, but if you don’t have it on hand or want a milder flavor, feel free to leave it out or replace it with regular paprika or chili powder for a different spicy twist.
Are these avocado chips suitable for a vegan diet?
Absolutely. This recipe uses only plant-based ingredients, making it a perfect vegan-friendly snack packed with healthy fats and flavor.
What dipping sauces pair best with the chips?
Classic guacamole, fresh tomato salsa, or cilantro-lime yogurt dip all complement these chips beautifully. You can also try a spicy chipotle mayo or creamy tahini sauce for a unique touch.
Final Thoughts
This Baked Avocado Chips with Garlic and Smoked Paprika Recipe is one of those rare treats that feels indulgent yet wholesome, simple yet sophisticated. The next time you’re craving a crunchy snack that surprises and delights, give this recipe a try—you’ll be amazed how something so straightforward can become such a beloved favorite. Happy baking, and may your snack times be forever flavorful and fun!
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Baked Avocado Chips with Garlic and Smoked Paprika Recipe
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 30 chips (approximately 30 servings)
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Avocado Chips recipe offers a delightful and healthy alternative to traditional potato chips. Thinly sliced ripe avocados are seasoned with a flavorful blend of olive oil, garlic, onion powder, smoked paprika, salt, and pepper, then optionally coated with a mixture of flour and cornmeal for extra crunch. Baked until golden and crispy, these chips make a perfect snack or appetizer, ideal for pairing with salsa, guacamole, or creamy dips.
Ingredients
Avocado Chips
- 2 ripe avocados
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon salt
- Fresh ground black pepper to taste
Optional Coating
- 1/4 cup all-purpose flour
- 1/4 cup cornmeal
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Slice the avocados: Cut the avocados in half, remove the pits, scoop out the flesh, and slice into thin pieces about 1/8-inch thick for optimal crispiness.
- Prepare the seasoning: In a small bowl, mix olive oil with garlic powder, onion powder, smoked paprika (if using), salt, and black pepper. Drizzle this mixture over the avocado slices and toss gently to coat each slice evenly.
- Coat avocado slices (optional): For extra crunch, combine flour and cornmeal in a shallow bowl. Lightly toss avocado slices in this mixture until evenly coated, being careful not to break the slices.
- Arrange slices on baking sheet: Place the avocado slices in a single layer on the prepared sheet, ensuring they do not overlap to allow even baking.
- Bake: Bake for 15-20 minutes until the chips turn golden and crispy. Flip the slices halfway through baking for uniform crispiness, and watch closely to prevent burning.
- Cool and serve: Remove from the oven, let the chips cool for a few minutes to crisp up further, and serve with your favorite dips such as salsa, guacamole, or creamy yogurt dip.
Notes
- Ensure avocado slices are uniformly thin to achieve even crispiness.
- Keep a close watch during baking as oven temperatures can vary, preventing chips from burning.
- The flour and cornmeal coating is optional but highly recommended for an extra crunchy texture.
- These chips are best enjoyed fresh but can be stored in an airtight container for up to 1 day.
- Experiment with spices like chili powder or cumin for different flavor profiles.
