Cinco de Mayo Baked Avocado Chips w/ Optional Guacamole Dip

All that glitters is not gold on TikTok, but in the spirit of Cinco de Mayo we will nevertheless honor the Noble Avocado on its special day when up to 87 million pounds will be sold for celebrations.* Probably not with The Kitchn’s version of the "widely popular avocado chips on TikTok,” but more likely by simply putting the tasty guacamole chip "batter” in a bowl with a plate of vegetable crudités to the side and calling it a (holi)day.

My Paleo Marin Rating:** Chips: 2.5 Persimmon; Guacamole: 3.5 Persimmons

Ingredients:

To Make the Guacamole Batter or Dip:

1 large ripe avocado, peeled and seed removed

3/4 cup grated parmesan cheese

Juice of 1 lemon (about 2-3 teaspoons)

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/8 teaspoon ground black pepper

1/8 teaspoon red chili powder, optional

For the topping:

1 teaspoon poppy seeds

1 teaspoon black sesame seeds

1 teaspoon toasted sesame seeds

Directions:

Preheat oven to 350º F. Line a baking sheet with a silicone baking mat or parchment paper.

To Make the Batter or Dip:

1. In a medium bowl, mash the avocado with a spoon until puréed. Add in cheese, lemon juice, garlic powder, onion powder, black pepper, and chili powder, if desired. Mix well to combine. Taste for seasonings.

Note: To serve as a guacamole dip, put this mixture in a bowl and add fresh spring snap peas and other crunchy vegetables to the side.

To Make the Chips:

1. Scoop the guacamole mixture with a melon scooper or teaspoon and place in a circle on a silpat sheet or on the parchment paper. Repeat for about 12 balls. Keep them about 3' apart.

2. Place a layer of parchment paper over all the balls and gently mash them down with your hand. Carefully peel back the parchment paper and scrape any avocado that is stuck to the paper back onto the circles. Use a 3" diameter lid or glass to cut out a circular cracker shape that is 1/16" thick. Use any extra avocado mixture to fill gaps in the avocado rounds. 

3. Mix the seeds together - choose any topping of your choice - and sprinkle over the tops of the chips.

4. Bake the chips about 30 minutes, until the cheese is golden brown on both sides. Place baked chips on a wire rack, and when cooled down a bit, gently move the chips to to the rack to cool completely before eating. They will get crispier as they cool off and the cheese firms up. 

Chips are best eaten right away. They can be stored in a zip log bag but may lose some of their crispness.

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Recipe adapted from The Kitchn website here.

*Sales number from Tastemade's article "13 Things You Probably Didn't Know About Cinco de Mayo" here.

**My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.