Avocado Toast

Avocado toast is a simple yet satisfying dish that brings together creamy, ripe avocado and crispy toasted bread for a fresh and flavorful bite. Whether I enjoy it for breakfast, lunch, or a snack, it’s endlessly customizable and packed with healthy fats, fiber, and vibrant flavor. It’s my go-to when I want something quick, nourishing, and delicious.

Why You’ll Love This Recipe

I love how fast and versatile avocado toast is. It takes just minutes to make, and I can top it with whatever I’m in the mood for—poached eggs, tomatoes, chili flakes, or even smoked salmon. The base of buttery avocado on crunchy bread is delicious all on its own, but the options to elevate it are endless. It’s the kind of meal that feels special, even when it’s super simple.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ripe avocado
• Bread (sourdough, multigrain, whole wheat, or your favorite)
• Lemon juice
• Salt
• Black pepper
• Olive oil (optional)
• Optional toppings: poached or fried egg, cherry tomatoes, red pepper flakes, microgreens, feta cheese, smoked salmon, everything bagel seasoning

Directions

1. I toast the bread slices until golden and crisp.
2. While the bread is toasting, I scoop the avocado into a bowl and mash it with a fork until it’s as smooth or chunky as I like.
3. I add a squeeze of lemon juice, salt, and pepper to taste.
4. I spread the mashed avocado generously over the toasted bread.
5. I drizzle a little olive oil on top if I want extra richness.
6. I add my favorite toppings and serve immediately.

Servings and timing

This recipe makes 2 slices of avocado toast.
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes

Variations

Sometimes I top it with a soft-boiled egg and a sprinkle of chili flakes for extra protein and heat. I also love layering on sliced radishes, cucumbers, or arugula for crunch. For a Mediterranean vibe, I add crumbled feta, olives, and a pinch of oregano. And when I’m feeling indulgent, I add crispy bacon or smoked salmon.

Storage/Reheating

I don’t store assembled avocado toast, as the bread gets soggy and the avocado can brown. But I do prep the mashed avocado in advance by storing it in an airtight container with plastic wrap pressed against the surface to slow oxidation. It keeps in the fridge for up to 24 hours. Toast is best fresh, so I always toast and assemble right before serving.

FAQs

How do I keep the avocado from browning?

I add lemon or lime juice to the mashed avocado and press plastic wrap directly onto the surface. It helps keep it green for longer.

What bread works best?

I love using thick slices of sourdough or multigrain. Anything sturdy and well-toasted works great.

Can I make this ahead of time?

I don’t recommend fully assembling it ahead, but I sometimes prep the mashed avocado and toast the bread separately, then combine when ready to eat.

Is avocado toast healthy?

Yes, it’s full of heart-healthy fats, fiber, and nutrients. I balance it with protein-rich toppings like eggs or seeds to make it more filling.

Can I use pre-made guacamole?

Yes, if I’m short on time, I use store-bought guac. It’s a bit different in flavor but still tasty on toast.

Conclusion

Avocado toast is one of those simple recipes I never get tired of. It’s fast, flavorful, and endlessly adaptable to whatever I’m craving. Whether I keep it classic or pile on the toppings, it always delivers a satisfying bite. Perfect for a quick breakfast, light lunch, or anytime snack.

Avocado Toast

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Crispy potato chips made at home using simple pantry ingredients. These chips are golden, crunchy, and customizable with your favorite seasonings. Perfect for snacking or entertaining.

• Author: Mayaa
• Prep Time: 10 minutes (plus 30 minutes soaking)
• Cook Time: 20 minutes
• Total Time: 1 hour
• Yield: 4 servings
• Category: Snack
• Method: Frying
• Cuisine: American
• Diet: Vegan

Ingredients

• 2 large Russet potatoes (or other starchy potatoes)
• Vegetable oil for frying (canola, sunflower, or peanut oil)
• Salt, to taste
• Optional seasonings: garlic powder, paprika, chili powder, vinegar powder, dried herbs

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Instructions

1. Wash and peel the potatoes, then slice them very thin (about 1/16 inch) using a mandoline or sharp knife.
2. Place the slices in a bowl of cold water and soak for at least 30 minutes to remove excess starch.
3. Drain and rinse the slices, then pat them completely dry with a clean towel or paper towels.
4. Heat about 2 inches of oil in a deep pot or skillet to 350°F (175°C).
5. Fry the potato slices in small batches, flipping occasionally, for 2–3 minutes or until golden and crispy.
6. Transfer the chips to a paper towel-lined tray to drain excess oil.
7. While still hot, sprinkle with salt and any desired seasonings.
8. Let the chips cool for a few minutes—they will crisp up further as they cool.

Notes

• For best results, use starchy potatoes like Russets.
• Make sure slices are thoroughly dried before frying to ensure crispiness.
• Store in an airtight container at room temperature for up to 3 days.
• Re-crisp in a 300°F (150°C) oven for about 5 minutes if needed.

Nutrition

• Serving Size: 1 cup
• Calories: 180
• Sugar: 1g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 0mg