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Low-Carb/Keto Chips & Dip: Best Guacamole & Bacon Chips

Feel deprived no more. This guacamole is sure to satisfy and the perfect low-carb/keto party food when paired with bacon or cheese chips. 
5 from 1 vote
Servings 4


  • 2 ripe avocados
  • 2 tsp lime juice
  • 1/4 tsp salt
  • 2 tbsp cilantro finely chopped (optional)
  • 1/4 small onion finely chopped (optional)
  • 1/2 small jalapeno seeded & finely minced (optional)
  • 1/2 small tomato seeded & diced (optional)


  • Carefully cut avocado horizontally around diameter with sharp knife. CAREFULLY REMOVE THE SEED using the knife (or THIS TOOL).
    Use one of THESE handy avocado tools or ust slice the avocado in it's skin horizontally and vertically to create small pieces. Then use spoon to remove flesh from the skin to a small bowl.
    Sprinkle lime juice over flesh. This is for flavor and to keep avocados from turning brown so quick. Add salt and stir. Taste for seasoning and adjust if needed. 
    Now is the time to add extra ingredients such as cilantro, onion, jalapeno and tomato. Stir in ingredients and taste again for seasoning. A bit more salt is likely needed.
    Cover guacamole completely with plastic wrap (it should be touching guacamole directly) and refrigerate until needed. If covered, will stay fresh for about 2 days but this will depend on the individual avocados that are used. 
    Serve with bacon or cheese chips or favorite veggie slices.


For Bacon Chips:
Preheat oven to 450 degrees F. Line your largest sheet pan with aluminum foil to make for an easier clean up. 
Cut bacon (I prefer thick cut but either is fine) into 1/3 or 1/4s, depending on how big you want your chip to be. Arrange them on the prepared pan close but not touching. Bake for 15 minutes and then flip and cook until bacon is crispy.
Ovens will vary so just keep an eye on them. Be sure not to burn. Once bacon is crisp, remove bacon to drain on paper towels and pour bacon drippings into glass jar to use in another recipe.