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Healthy snacking that is SO deliciously simple.

The secret to this one is to make sure you have Soft Ripe PurpleSkin® Avocados. Don’t be tempted to use a Firm Ripe PurpleSkin® Avocado as firmer fruit tends to come out slightly bitter.

The perfect Baked Avocado Chips will come from avocados that are softer than Firm Ripe but not yet falling apart.

24 Fries

5 minutes prep
15 minutes cook time


3 PurpleSkin® Avocados – Soft Ripe
2 tbsp  Plain Flour
2 tbsp Milk
1 Egg
2 Cups Panko Breadcrumbs
1/4 Cup Parmesan
1/2 tsp Salt
1/4 tsp Garlic Powder
1/4 tsp Smoked Paprika
1/4 tsp Chilli Powder (if you like a bit of spice in your life)
1 can Coconut Oil Spray


  1. Pre-heat your oven to 200°C
  2. Halve your PurpleSkin® avocados and remove the stone. Halve each half, remove the skin then halve each wedge again. You should get 8 chips per avocado.
  3. Set up 4 stations:
    Flour, Garlic Powder and 1/4 teaspoon Salt (mix)
    Egg and Milk (whisk together)
    Breadcrumbs, Parmesan (grate as finely as possible), Smoked Paprika, Chilli and 1/4 teaspoon Salt (mix)
    A suitably sized baking tray lined with baking paper.
  4. Using a fork, each wedge should be completely covered at each of the stations, especially the breadcrumbs; dust in the flour, dunk in the egg, cover in breadcrumbs and then place in the baking tray.
  5. When all chips are done, give them all a good spray of oil.
  6. Bake for 15 minutes, flipping them roughly halfway through – and giving them another spray of oil if necessary
  7. WATCH carefully – golden brown breadcrumbs make the ideal chip
  8. Add a sprinkle of salt when they come out, allow to cool slightly, and serve with Aioli