Avocado toast has a cute and crave-worthy little sister; these addictive avocado chips. Made with our favorite fatty fruit, protein-packed hemp seeds and the queen of umami nutritional yeast, homemade avocado chips are upping our snack game in a major way.
The recipe comes from The Essential Vegan Keto Cookbook which has some genius dishes for a very tricky combination of nutritional needs. High fat, low carb and entirely plant-based, these avocado chips are a pleasant surprise — and a ‘need to bookmark now’ kind of recipe. Serve them with pesto, salsa, hummus or heck, a petite pile of fresh avocado because self-love…
1 large avocado
1 Tbsp nutritional yeast
1/4 cup hulled hemp seeds
1/4 cup ground golden flaxseeds
1 tsp fresh lemon juice
1/2 tsp garlic powder
1/4 tsp onion powder
pinch of sea salt
5 cracks of black pepper
Preheat the oven to 325°F. Line a baking sheet with parchment paper.
In a medium bowl, mash the avocado with a fork until smooth. Stir in the nutritional yeast, hemp seeds, ground flaxseeds, lemon juice, garlic powder, onion powder, salt and pepper.
Place heaping teaspoon–size scoops onto the lined baking sheet about three inches apart. Coat the bottom of a drinking glass or measuring cup with cooking spray and gently flatten each chip. Make sure to coat the glass each time before flattening a chip.
Bake until golden brown, 15 to 18 minutes. Let cool completely on the baking sheet.
Recipe from The Essential Vegan Keto Cookbook © 2018 by Penguin Random House LLC. Published by Rodale Books, an imprint of Penguin Random House.