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Aunt Rocky’s Spicy Guacamole Chips (Grain-Free, Low Carb)

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Level: Easy

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Description

Crispy, spicy, and delicious! A great source of healthy fats, and a perfect way to serve avocado to those who think they don’t care for avocados. These will be your family’s new favorite chip. Suitable for Atkins, Keto, LCHF, low carb, diabetic, low glycemic, gluten free, grain free, sugar free, nut free, coconut free, egg free, CKD, Low Potassium, Low Sodium, Renal Diet.

Ingredients

  • 1  Large Hass Avocado
  • 1 Tablespoon Lime Juice
  • ¼ teaspoons Garlic Powder
  • ¼ teaspoons Onion Powder
  • ¼ teaspoons Dried Cilantro Flakes (or Parsley Flakes)
  • ¼ Tablespoons Red Pepper Flakes (Omit For Mild Chip)
  • ⅛ teaspoons Black Pepper
  • ¾ cups Shredded Parmesan-Romano Cheese Blend (Or All Parmesan)
  • ½ teaspoons Sea Salt For Topping

Preparation

Preheat oven to 325ºF. Line a large cookie sheet with parchment paper or silicone mat; set aside.

In a small mixing bowl, mash avocado until smooth (I use a fork). Add lime juice and spices, and mix well blended and very smooth.

Stir in cheese, and mix well. The mixture should now be thick enough to use a cookie scoop.

Use a 1-inch cookie scoop to scoop batter onto the baking sheet, leaving some room between each ball so you can flatten it. The batter should make 12 mounds. (If you don’t have a small cookie scoop, use about 1 tablespoon of batter for each chip, dividing evenly between 12 mounds.)

Use your wet fingers to flatten the mounds somewhat. Then wet the bottom of a flat bottom glass, small bowl, or measuring cup to continue flattening the chips. You want them to be about 2.5” across, which will make them very flat. You’ll need to dip the glass in water between pressing each chip, or the batter will stick to the glass.

Sprinkle the sea salt lightly over the chips.

Bake until top is golden all over, and the chips look like they are getting crispy, about 25–30 minutes. Gently transfer to cooling rack. Allow to cool completely before serving.

Makes 12 chips.

Notes:
• The cheese cannot be omitted from this recipe or the batter will be too runny, and the chips will not get crisp.
• Nutrition information is based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries.
• For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Each chip: Calories 56, Total Fat 4 g, Saturated Fat 2 g, Sodium 180 mg, Potassium 86 mg, Total Carbohydrate 1.7 g, Dietary Fiber 1.2 g, Net Carbs 0.5 g, Sugars 0 g, Protein 3 g. Macros: 74% fat, 22% protein, 4% carbs.

© August 13, 2018 Roxana Lopez for Aunt Rocky’s. Modified version of Avocado Chips at Delish.com.

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