Keto Guacamole with Veggie Chips Recipe

Learn how to make the best homemade keto guacamole paired with crispy baked veggie chips for a perfect low-carb snack. This easy baking recipe features perfectly seasoned avocados and thinly sliced vegetables transformed into guilt-free chips that maintain the keto lifestyle without sacrificing flavor.

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

25 mins

Serves:

4 servings

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">4 ripe avocados</li><li class="ingredients-single-item">1 small tomato, deseeded and finely diced (about 80g)</li><li class="ingredients-single-item">1/2 small red onion, finely diced (about 60g)</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 jalapeño, deseeded and finely chopped (optional)</li><li class="ingredients-single-item">30g fresh cilantro, chopped</li><li class="ingredients-single-item">2 tbsp lime juice</li><li class="ingredients-single-item">1 tsp ground cumin</li><li class="ingredients-single-item">1/2 tsp sea salt</li><li class="ingredients-single-item">1/4 tsp black pepper</li><li class="ingredients-single-item">1 medium zucchini (about 200g), thinly sliced</li><li class="ingredients-single-item">1 medium turnip (about 150g), peeled and thinly sliced (or daikon radish)</li><li class="ingredients-single-item">1 medium beetroot (about 150g), peeled and thinly sliced</li><li class="ingredients-single-item">3 tbsp olive oil</li><li class="ingredients-single-item">1 tsp garlic powder</li><li class="ingredients-single-item">1 tsp paprika</li><li class="ingredients-single-item">1/2 tsp dried oregano</li><li class="ingredients-single-item">Additional sea salt for sprinkling</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size:

🔥 Calories:

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Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Mandoline slicer</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Wire cooling racks</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 140°C (275°F). This lower temperature is crucial for properly dehydrating the vegetables without burning them, allowing them to become crisp rather than just dried. Line 2-3 large baking sheets with parchment paper.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Using a mandoline slicer (for consistency in thickness), slice your zucchini, turnip, and beetroot into very thin rounds, approximately 1-2mm thick. The uniformity is important—too thick and they won't crisp properly; too thin and they'll burn quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Place the vegetable slices in separate bowls (keep beetroot separate to prevent staining). Pat them dry with paper towels to remove excess moisture—this is essential for achieving crispness. Removing moisture before baking prevents the vegetables from steaming instead of crisping.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In each bowl, toss the vegetable slices with 1 tablespoon olive oil until lightly coated. Season each batch with equal parts of garlic powder, paprika, dried oregano, and a pinch of salt. Toss gently to evenly distribute the seasonings without breaking the delicate slices.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Arrange the seasoned vegetable slices in single layers on the prepared baking sheets, ensuring they don't overlap. Overlapping will cause steaming rather than crisping, resulting in soggy chips.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Bake for 20-25 minutes, rotating the pans halfway through. Watch them closely after the 15-minute mark as they can quickly go from perfectly crisp to burnt. Different vegetables may cook at slightly different rates—zucchini typically finishes first, followed by turnip, with beetroot taking the longest.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once baked, immediately transfer the chips to wire racks to cool completely. They'll continue to crisp up as they cool. If any chips aren't fully crisp after cooling, you can return them to the oven for an additional 3-5 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the veggie chips are baking, prepare the guacamole. Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl. Mash with a fork to your preferred consistency—I recommend leaving some chunks for texture.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Add the diced tomato, red onion, minced garlic, jalapeño (if using), and chopped cilantro to the avocados. Squeeze in the lime juice immediately—the acidity not only adds flavor but prevents the avocado from browning by inhibiting enzymatic oxidation.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Season with ground cumin, sea salt, and black pepper. Gently fold all ingredients together to maintain some texture. Taste and adjust seasoning as needed—this is your opportunity to perfect the balance of flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the best flavor development, cover the surface of the guacamole with plastic wrap, pressing it directly onto the surface to prevent air contact, and refrigerate for 30 minutes (if time allows). This resting period allows the flavors to meld together beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve the chilled guacamole in a bowl surrounded by your homemade veggie chips. For presentation, consider garnishing with additional cilantro leaves, a sprinkle of paprika, or a slice of lime. Enjoy immediately while the chips are still crisp!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Keto Guacamole with Veggie Chips Recipe?

This recipe uses ripe avocados, tomato, red onion, garlic, jalapeño, cilantro, lime juice, and spices for the guacamole. The veggie chips are made from thinly sliced zucchini, turnip (or daikon), and beetroot, seasoned with olive oil, garlic powder, paprika, and oregano.

How to cook Keto Guacamole with Veggie Chips Recipe at home?

Learn how to cook Keto Guacamole with Veggie Chips by thinly slicing vegetables with a mandoline, seasoning them with herbs and olive oil, then baking at 140°C for 20-25 minutes until crisp. Meanwhile, mash avocados and mix with diced vegetables, lime juice, and spices for a fresh guacamole dip that perfectly complements your homemade chips.

Why do my vegetable chips turn out soggy instead of crispy?

Soggy veggie chips are often caused by slicing too thick, overcrowding the baking sheet, or insufficient moisture removal. Ensure uniform 1-2mm thickness using a mandoline, pat slices dry with paper towels, arrange in a single layer without overlapping, and bake at a low temperature (140°C) for proper dehydration.

Can I make this guacamole ahead of time without it turning brown?

Yes! To prevent browning, add lime juice (the acidity helps), press plastic wrap directly onto the guacamole's surface (eliminating air contact), and store in an airtight container. For extra protection, leave an avocado pit in the mixture or drizzle a thin layer of olive oil on top before covering.

What are the best low-carb vegetables for making keto-friendly chips?

The best low-carb vegetables for keto chips include zucchini (3.1g net carbs/100g), turnips (4.6g), daikon radish (1.8g), jicama (4.1g), cucumber (3.1g), celery root (7.2g), and kale (3.4g). These vegetables crisp up well when thinly sliced and properly baked or dehydrated while keeping carb counts minimal.

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