HOLISTIC CHEF EDDIE'S TIP OF THE DAY #101

I'm ending this year with an incredible snack you can serve at your New Years Eve or Day celebration. It is AVOCADO CHIPS.  I fell in love with these because they are definitely KETO friendly and I watch my sugar and carb intake.  They are easy and loaded with healthy fats from the avocado and great with salsa and/or hummus.  You can eliminate the parmesan cheese if you don't do dairy.  It's not totally necessary.  I am having people over on the 11th of January for a singing bowl, reiki, meditation, card reading celebration in my backyard also hosted by 2 talented friends who are going to direct the event.  I'm going to make some awesome foods to feed people.  It's time folks to really get serious, if you're not already, about good nutrition and being consistent about it.  Bless all of you and have a Happy and Healthy New Year.  Keep your animals safe.

                 AVOCADO CHIPS

1 large ripe Avocado, mashed
3/4 cup Parmesan Cheese (for Vegans the alternative or leave it out if desired)
1/2 teaspoon Italian Seasoning
1/2 teaspoon Red Pepper Flakes (optional)
1 teaspoon Lemon Juice
1/2 teaspoon Garlic Powder
Salt and Pepper to taste

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1. Preheat oven to 325° and line two baking sheets with parchment paper. In a medium bowl, mash Avocado with a fork until smooth. Stir in Parmesan, Lemon Juice, Garlic Powder, Red Pepper Flakes (optional) and Italian seasoning. Season with Salt and Pepper.
   
2. Place heaping teaspoon-size scoops of mixture on baking sheet, leaving about 3” apart between each scoop. Flatten each scoop to 3" wide across with the back of a spoon or measuring cup. Bake until crisp and golden, about 30 minutes, then let cool completely. Serve at room temperature.  These are unbelievable.  Try it and I bet you'll make them often.