BAKED AVOCADO CHIPS
Yep, these chips are technically keto. But you should make this irresistible three-ingredient snack even if you're not sticking to a keto diet. Each chip tastes like the essence of a plate of nachos, evoking that crispy cooked cheese plus avocado flavor. Because there are so few ingredients, it's important to use the ripest, most pristinely green avocados you can find.
Provided by Food Network Kitchen
Time 1h
Yield about 12 chips
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
- Mash the avocado into a paste until no visible avocado chunks or bits remain. Stir in the Parmesan until completely incorporated.
- Scoop the avocado mixture in tablespoonfuls onto the prepared baking sheets, spacing each mound at least 4 inches apart. Spray your fingertips or the back of a spoon with nonstick spray and pat one mound into a thin, 3-inch disc; wipe off your fingertips or spoon. Repeat spraying your fingertips, patting each mound and wiping off your fingertips for the remaining mounds.
- Bake for 10 minutes. Remove from the oven and sprinkle each chip with everything bagel seasoning. Rotate the baking sheets and continue to bake until the edges of the chips are deep brown and the tops start to turn golden brown, 6 to 10 more minutes. The outer chips will cook more quickly, so feel free to remove those first as they're done. Let the chips cool on the baking sheet for 30 minutes. Store them in an airtight container for up to 3 days.
SHRIMP AND AVOCADO TORTILLA ROUNDS
Categories Shellfish Cocktail Party Shrimp Avocado Gourmet
Yield Makes about 50 hors d'oeuvres
Number Of Ingredients 7
Steps:
- Fill a skillet with enough salted water to reach 1/2 inch up the side and bring the water to a boil. Add the shrimp and simmer them, covered, shaking the skillet occasionally, for 1 to 2 minutes, or until they are pink and just firm. Transfer the shrimp with a slotted spoon to a bowl of ice water, discard the shells, and halve the shrimp lengthwise, deveining them. The shrimp may be prepared up to 1 day in advance and kept covered and chilled.
- Peel and pit the avocados and in a bowl mash them with a fork. Add the salt, the cayenne, the lemon juice, and the tomatoes and combine the mixture well.
- Just before serving spread the tortilla chips with the avocado mixture, top the mixture with half a shrimp, and garnish each hors d'oeuvres with 1 of the parsley leaves if desired.
BAKED AVOCADO CHIPS RECIPE
These crispy avocado chips get a zing of lime and sprinkling of Parmesan. The crunchy snack is especially satisfying if you're on a keto diet.
Provided by Elaine Lemm
Categories Snack
Time 1h20m
Number Of Ingredients 7
Steps:
- Gather the ingredients. Preheat the oven to 325 F.
- Remove all the flesh from the avocados, place into a bowl, and mash with the lime zest and juice. Don't do it too vigorously-it's fine to have a few small lumps in there, which adds to the appearance and texture.
- Add the almond flour to the avocado mash and stir well. The flour helps to make a crispier chip by absorbing excess moisture from the mixture.
- Add the chile flakes, salt, pepper, and Parmesan to the avocado mixture and stir well. Place the mixture in the refrigerator for 10 minutes covered with a piece of plastic directly on the surface of the avocado to prevent browning.
- Line 2 large, heavy baking sheets with baking paper and spray with nonstick cooking spray or use a nonstick baking mat. Scoop out heaping teaspoons of the chilled avocado and place on the baking tray, leaving plenty of space around each.
- Dip your finger in a little cold water and gently pat the mounds down to form neat even rounds, about 1/16-inch thick.
- Bake on the upper and lower racks of the preheated oven for about 25 minutes, rotating the sheets halfway through. You will need to keep an eye on them, so they don't get too dark; if they are cooking too quickly, lower the heat slightly.
- Once cooked, remove the tray from the oven and leave the chips to cool for 5 minutes. Remove the chips from the tray with a palette knife and place on a cooling rack until completely cool. Repeat until all of the mixture is used up.
Nutrition Facts : Calories 123 kcal, Carbohydrate 6 g, Cholesterol 4 mg, Fiber 4 g, Protein 3 g, SaturatedFat 2 g, Sodium 108 mg, Sugar 0 g, Fat 11 g, ServingSize makes 12, UnsaturatedFat 0 g
CRAB, CHILI, AND AVOCADO TOSTADITOS
Categories Cheese Pepper Shellfish Appetizer Fry Sauté Crab Avocado Winter Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 20
Number Of Ingredients 17
Steps:
- Heat enough vegetable oil in heavy large skillet over medium-high heat to reach depth of 1 inch. Working in batches, add tortillas and fry until crisp, about 45 seconds per side. Transfer to paper towels to drain. (Fried tortillas can be made 1 day ahead. Cool tortillas completely and store in resealable plastic bag at room temperature.)
- Heat olive oil in heavy large skillet over medium heat. Add poblano chilies, bell peppers, onion, garlic, and jalapeño; sauté until just beginning to soften, about 12 minutes. Transfer to large bowl; cool.
- Mix crab, tomatoes, Cotija cheese, pumpkin seeds, cilantro, and lime juice into vegetable mixture. Season with salt and pepper. (Crab mixture can be made 4 hours ahead. Cover and chill.)
- Preheat broiler. Place tortillas in single layer on 2 baking sheets. Top with crab mixture and avocado. Sprinkle with Monterey Jack cheese. Broil until cheese melts, about 30 seconds, then serve.
- *Fresh green chilies that are often called pasillas; available at Latin American markets and some supermarkets.
AVOCADO TORTILLA CHIP ROUNDS
So easy to make and so tasty - recipe by Mrs. Dash®, tweaking by Bergy. The color contrast between the avocado & the tomato is lovely. Do not mash the avocado to far in advance of serving they will discolor. The lime juice help prevent discoloring but also keep the pit in the mixture and tightly cover keeping as much air as possible away from the mashed avocado. Enjoy
Provided by Bergy
Categories Spreads
Time 10m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Peel, pit& mash the avocado- keep the pit to place in the mixture to help keep it from browning.
- Add spice, lime juice& Tabasco to the avocado.
- Mix well.
- Cover& chill until ready to serve.
- Spread the avocado mixture on the 20 tortilla chips.
- Slice cherry tomatoes and place a slice on each chip.
- Serve.
More about "avocado tortilla chip rounds recipes"
BAKED AVOCADO CHIPS - KIRBIE'S CRAVINGS
From kirbiecravings.com
AVOCADO SALSA - CAFE DELITES
From cafedelites.com
VEGAN HOMEMADE BLACK BEAN CHIPS & SIMPLE …
From mindovermunch.com
CRISPY KETO AVOCADO CHIPS – ONLY 2G NET CARBS
From hip2keto.com
TORTILLA CHIPS BAKED WITH CHICKEN, AVOCADO AND CHEESE
From thriftyfoods.com
STRAWBERRY-AVOCADO SALSA & CINNAMON TORTILLA CHIPS RECIPE
From myrecipes.com
15 CANTINA LAREDO GUACAMOLE DIP RECIPE - SELECTED RECIPES
From selectedrecipe.com
SPICED TORTILLA CHIPS | YUCATAN GUACAMOLE
From avocado.com
AVOCADO & SHRIMP TOPPED MULTIGRAIN TORTILLA CHIPS - FOOD52
From food52.com
AVOCADO SALSA - I HEART NAPTIME
From iheartnaptime.net
HOMEMADE TORTILLA CHIPS WITH CRUSHED AVOCADO AND TOMATO SALSA …
From ocado.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
AVOCADO DIP RECIPE - VERONIKA'S KITCHEN
From veronikaskitchen.com
AVOCADO TORTILLA CHIP ROUNDS - PLAIN.RECIPES
From plain.recipes
29 RECIPES TO MAKE WITH A BAG OF TORTILLA CHIPS - TASTE OF …
From tasteofhome.com
AVOCADO TORTILLA CHIP ROUNDS - FOOD RECIPES
From foodrecipes.eu
HOMEMADE TORTILLA CHIPS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
THE HEALTHY TOAST • HEALTHY RECIPES, SIMPLE INGREDIENTS
From thehealthytoast.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #appetizers #vegetables #finger-food #spreads #dietary #gluten-free #free-of-something #presentation
You'll also love