Avocado chips and salsa
Avocado chips and salsa
700 cals, 27p, 19c, 51f (per meal)
  • Black pepper
    1 dash (0g)
  • Lemon, zested
    1 large (84g)
  • Salsa
    1/3 cup (85g)
  • Salt
    1/3 tsp (2g)
  • Avocados
    2 avocado(s) (402g)
  • Parmesan cheese
    1 1/2 cup (150g)
  • 1
    Preheat oven to 350 F (180 C) and line a baking sheet with parchment paper.
    Mix all ingredients together.
    Dollop a teaspoon sized amount onto the baking sheet for each chip and flatten them out.
    Bake in oven for 15-17 minutes until they are golden. Watch to make sure they don't get too brown.
    Remove from oven and allow to cool. They will crisp a bit while they cool.
    Serve with salsa.
    (Store any leftover chips in an airtight container. Will be good for about 3 days)
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