Fish & Avocado Chips

The key to successful keto is finding clever swaps for old favourites. In this recipe, an Aussie summer staple is made new again with a few easy changes.

Prep Time
15 minutes
Cook Time
25 minutes
Serves 1
Keto Fish & Avocado Chips


Step 1. Preheat the oven to 220°

Step 2. First the crumb mixture. Combine ½ cup of almond meal, parmesan, lemon zest, parsley, and black pepper in a bowl. Mix together and set aside.

Step 3. Coat your avocado (approx. ½ medium fruit), zucchini (approx. 1 small fruit) and fish one piece at a time by dipping first into the egg, and then into the crumb mixture.

Step 4. Spray the avocado and zucchini chips with oil, transfer to a baking paper-lined tray, and roast for 20-25 minutes or until crisp, turning them halfway through cooking.

Step 5. While they’re cooking, heat 3 tablespoons olive oil in a large, non-stick frying pan over medium-high heat. Cook the fish for 2-3 minutes on each side, or until golden. Set aside to rest.

Step 5. Serve the fish alongside ‘chips’ and a cup of salad greens, with a lemon wedge.


  • 50g almond meal
  • 20g parmesan, grated
  • 10g lemon zest, grated
  • 10g flat-leaf parsley, finely chopped
  • 1 pinch black pepper
  • 1 extra-large egg, beaten
  • 80g avocado, cut into chips
  • 90g zucchini, cut into chips
  • 125g firm white fish
  • 60mL extra virgin olive oil, plus extra to spray ‘chips’
  • 1 lemon wedge, to serve
  • 35g mixed salad leaves, to serve
  • 1 pinch sea salt, to serve

Per serve:

Energy: 927kcal. (3879kJ)

Fat: 74% (77g)

Protein: 22% (50g)

Carbohydrate: 4% (5g net carbs)

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