Paleo Avocado "Toast"
grain-free • gluten-free • egg-free* • nut-free • seed-free • dairy-free • nightshade-free*
Servings: 4
Ingredients
- 2 potatoes large, Yukon Gold or russet
- 1 tsp extra-virgin olive oil
- 2 avocados sliced (1/4 avocado per "toast")
- Balanced Bites spice blend of choice I love GREEK, BAGEL, & SUPER GARLIC PIZZA!
Other topping suggestions
- Fried or poached eggs and hot sauce 1 egg per "toast"
- Fried or poached eggs and sliced fresh chives 1 egg per "toast"
- Smoked salmon, sliced red onion, capers, and chopped fresh dill 2 ounces salmon per "toast"
- Avocado with sliced cucumber, smoked salmon, and sliced fresh chives 2 ounces salmon per "toast"
- Sliced tomatoes, crispy fried bacon, and sliced green onions 2-3 slices per "toast"
Instructions
- Preheat the oven to 400ºF. Line a rimmed baking sheet with parchment paper.
- Using the center portion of each potato (to create the largest toasts possible), slice each potato lengthwise into four 1/8-inch-thick planks, for a total of 8 slices, reserving the ends for another use. Toss the olive oil so that each potato slice is lightly coated.
- Place the potato slices on the prepared baking sheet. Bake for 30 to 35 minutes, until the "toasts" are crispy and golden brown.
- Lay the avocado slices on the "toasts" and mash the avocado with a fork, then season with spice blend of choice, to taste. Or try any of the topping combinations listed above.
Notes
MAKE-AHEAD TIP: Instead of baking the "toasts" until fully golden brown, underbake them so that they're just lightly browned, 25 to 30 minutes, then store in the refrigerator for up to a week. Reheat the potatoes in a toaster oven on a medium setting right before you're ready to top them.
EGG-FREE? Omit the egg topping options and choose salmon or bacon toppings for added protein instead.
NIGHTSHADE-FREE? Use sweet potatoes instead of white potatoes.