Servings: 2 · Prep Time: 10 mins · Cooking Time: 35 mins
Total Time: 45 mins


Recently we decided to get a little adventurous with one of our favourite fruits, avocados, and with the help of the Bennett children, we created a delicious chip recipe after being inspired by a few other recipes. Now, we don't literally mean your crunchy deep fat fried kind of chip. We actually mean a crispy baked avocado chip that's quite frankly, more delicious than it sounds.



  • Avocados (2, sliced lengthways)
  • Smoked paprika (1 tsp)
  • Chilli flakes (Pinch)
  • Almond flour (80g)
  • Flaxseed flour (20g)
  • Oil, coconut or avocado (1 tsp)
  • Egg
  • Salt (pinch)

Tomato ketchup

  • Tomato puree (1/2 cup)
  • Tinned tomatoes (1/2 cup)
  • Raw honey (1 tbsp)
  • Apple cider vinegar (2 tbsp)
  • Onion (1/3, diced)
  • Oregano (1 tsp)
  • Salt and pepper (Pinch of each)


Begin by preheating your oven to gas mark 4 (180 degrees Celsius).
In a bowl mix together the two flours, spices and salt and stir everything together.
In another bowl, crack your egg and whisk. Leave to the side whilst you peel and slice
your avocados into thin chip sizes.
One by one, place your avocado chips into your egg bowl and cover completely with the
liquid. Remove from the bowl and then cover your chip completely with the flour mix.
Once done, pop your chip onto a baking tray with a little oil and repeat this process
until all your avocado chips are covered.
Once done, place your baking tray into the middle of the oven and bake for 20-25
minutes or until golden.