Parmesan Breadcrumbed Avocado Chips
This recipe merges the boundaries of naughty and nice. Avocado is great for you, chips taste amazing… put those things together… avocado chips! Hell yes!!! This could easily be made vegan by omitting the egg, cheese and using a plant based mayonnaise. A totally delicious treat, but much better for you then popping down the chippy tonight.
armesan Breadcrumbed Avocado Chips with Lemon Mayo
Prep time | 10 minutes. Cook time | 15 minutes
1 avocado – not too ripe
4-6 tablespoons of breadcrumbs
1 egg, beaten – omit for vegan
1 tablespoon of grated parmesan – make sure its vegetarian or omit to make vegan
2 tablespoons of mayonnaise of your choice – use plant based to make vegan
1 lemon, zested
Salt & Pepper
Cut the avocado into wedges, removing stone and skin. In a shallow bowl mix the breadcrumbs and parmesan and season.
Dip the wedges into the beaten egg, then into the breadcrumb/parmesan mix. Dip all the wedges and set aside. If omitting the egg wash, squeeze a little lemon juice over the avocado before bread crumbing.
Heat a frying pan and fry the wedges until all sides are browned. This will take about 5 minutes. Place wedges on a baking tray and bake for 10 minutes at 200°C.
Place mayonnaise into a bow and add the lemon zest and a little squeeze of lemon juice. Mix well.
Arrange chips and squeeze with fresh lemon juice and a little salt & pepper. Serve with the lemon mayonnaise. These avocado chips are totally delicious, dig in!!!