Delicious Recipe: Avocado Chips


Avocado has become a world favourite, from breakfast to dinner. But many are unaware of the range of things that can be done with avocado

I love creating different recipes that highlight the versatility of ingredients. 

This is a recipe I created for Taste of London and uses Brazilian avocados. Then I took it to the largest fruit fair in the world, Fruit Logistic in Berlin, and adapted it as a snack to accompany a cold beer (we were in Germany, after all!). It was a hit! It looks like a sort of vegan “fish and chips”, just without the fish, and with avocado. 

You’ll love this recipe: it’s delicious, quick to make, and vegan. 



1 avocado (not too soft) 

80g of flour with yeast 

200ml of cold beer 

2 pinches of salt 

Black pepper to taste 

350ml of vegetable oil for frying 

Chives to garnish 

Tartar sauce as a condiment 



Remove the avocado skin and seed, before cutting the avocado into strips. A small avocado usually cuts into 6 strips (larger ones, 8). 

If you are not going to use the avocado straight away, squeezing a little lemon on the already cut avocado will keep it from browning. 

 To make the batter, place the flour in a bowl, before adding the salt and pepper. Gradually pour in the cold beer, stirring all the while with a fork or whisk. The batter shouldn’t be too thick or too thin; it needs to be the consistency of a banana smoothie.  Heat the oil. 

Place the avocados in the tempura batter and, when the oil is very hot, fry the avocados until the batter is golden brown. Remove and dry on paper towels. Serve with tartar sauce or chilli sauce. 

This recipe is sensational for a weekend snack, served with a crisp white wine or a very cold beer. 


About Author

Luciana Berry’s mission as a chef in the UK is to showcase the exotic flavours and ingredients that are integral to Brazilian cuisine. Luciana is an Ambassador of Brazilian cuisine and culture in the UK mixing modern and classic cooking techniques to deliver impressive yet subtle tastes from a country which until now few other chefs have successfully exploited.