I've recently noticed that there are so many people who claim to love guacamole, yet not enjoy avocados; these guacamole chips are for you!

I am a true avocado fangirl; I could eat them every meal for the rest of my life and never get sick of the taste, texture, color - anything about this addictive food. I am able to see how some people have a problem with the texture of avocados, but that doesn't mean they should cut them out of their lives completely. 

There are so many ways to blindly consume food items by "sneaking" them into other dishes: kale/spinach in smoothies, cauliflower in mac and cheese, applesauce in brownies, chickpeas in cookie dough, etc. 

What is the one definite way people will always eat their vegetables? In fry or chip form!

Many recipes of avocado fries with breadcrumbs have already been done, so I thought it would attempt to tackle the chip. I knew that the recipe had to include other "buffers" in it (such as tomatoes, cheese, and red onion), as people really do feel repulsed by avocados, yet adore the flavors and texture of guacamole. Guacamole is still the predominant flavor in this recipe, but it is presented in a way where the "avocado texture" is no longer overpowering. The strange addition of cheese helps to create a crispy chip-like crunch.

Please note that this recipe was a lot of trial and error, so the presentation is not "Instagram perfect" as many would say. These chips resemble more of a crisp latke, but I hope to replicate the recipe over time until the best features are achieved.  

Guacamole Chips

  • Prep Time:5 mins
  • Cook Time:30 mins
  • Total Time:35 mins
  • Servings:20
  • Easy


  • 1 ripe avocado
  • 1/2 C parmesan cheese or any other "melty" cheese your liking
  • 1/4 C minced red onion
  • 1/4 C minced tomatoes
  • 1 t lemon juice
  • 1/4 t garlic powder
  • Red pepper flakes tt
  • S+P tt
Rebecca Stillman
  • Step 1

    Preheat the oven to 425°F and gather the ingredients/equipment.

    Rebecca Stillman
  • Step 2

    In a medium-sized bowl, mash the avocado as if you were making guacamole; it's best to go as smooth as possible so the chips will come out crispy.

    Rebecca Stillman
  • Step 3

    Add the tomatoes, red onion, and cheese to the bowl. Combine with the avocado mash until a very smooth guacamole is created. Finish the guacamole with herbs and seasonings of your liking; I went very simple, but there are endless opportunities when it comes to this recipe. Also, add the lemon juice at this point.

    Rebecca Stillman
  • Step 4

    Lay parchment down on a 9"x13" sheet tray (or whatever is available for use). Spray a teaspoon measure with nonstick spray, so the guacamole does not stick to it. Then, evenly dollop teaspoons of guacamole across the sheet tray with some room in between. Using the back of the teaspoon, flatten the guacamole piles as much as you can without there being holes in them.

    Rebecca Stillman
  • Step 5

    Bake the chips for 15 minutes on one side, then flip them over and repeat. If the desired texture is not met, carefully broil the chips in 30-second incriments.

    Rebecca Stillman
  • Step 6

    Enjoy with hummus, salsa, or your favorite dip!

    Rebecca Stillman