Avocado Chips

So I have some good news and some bad news about this recipe. I got this idea to make homemade avocado chips. I’ve made homemade potato chips and I’ve seen homemade chips made from other fruits and vegetables.

The good news: They actually crisped up; I was afraid they would be too moist and buttery to turn into chips, but they do. They also kept their bright green. And I even managed to avoid turning on the oven for hours by using the microwave as a shortcut.



Now for the bad. If you’ve ever cooked avocados before, you know that when you heat up avocados, they start to develop a bitter aftertaste. It’s quite strange actually. Initially, your tastebuds are filled with the buttery avocado, but then after you swallow, the bitterness creeps up on the back of your tongue.

The bitterness doesn’t bother me too much because I’m used to many bitter Chinese vegetables. I even eat bitter melon. But I know a lot of people are not okay with the bitterness. So that’s the flaw with these.

I tried to fix it. I googled it, to see if it was possible to cook avocados without having them turn bitter. I didn’t find any solution. I tried dousing them in lemon juice before cooking them. That helped a little. It took some of the bite of the bitterness. Though I found that the best way to distract from the bitterness is actually coating them with chocolate. But I guess that sort of eliminates the healthy aspect of these.

Anyways, I wanted to share the recipe regardless. Because they are edible and they look pretty. But I needed to warn you there will be a bitter aftertaste, which you can mask with some lemon and maybe some other spices, or dip them in chocolate.

I haven’t quite figured out why you can bake avocados in sweet treats with no problem. Maybe someone else can enlighten me.