Chili Crisp Avocado Toast
Avocado toast is a blank canvas, and chili crisp is the paint. The contrast of cool, creamy avocado against the warm, tingly crunch of chili crisp is pure alchemy — sweet, spicy, savory, and texturally irresistible. This takes 5 minutes, works for breakfast or lunch, and feels indulgent without being heavy. Use good bread, a perfectly ripe avocado, and don't skimp on the chili crisp.
Breakfast · Quick, Vegetarian • 5 min
Ingredients
- 1 slice thick-cut sourdough or whole-grain bread
- ½ ripe avocado
- 2 teaspoons chili crisp (oil and crunchy bits)
- Juice of ½ lime
- Flaky sea salt
- Optional toppings: everything bagel seasoning, sliced radishes, microgreens, a fried egg, crumbled feta
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Steps
- Toast the bread until deeply golden and crisp — you want a sturdy base that won't go soggy under the avocado.
- While the bread toasts, scoop the avocado into a small bowl. Add a pinch of flaky salt and a squeeze of lime juice. Mash roughly with a fork — you want some chunky texture, not a smooth purée.
- Spread the mashed avocado generously over the hot toast, pushing it all the way to the edges.
- Drizzle chili crisp over the top, making sure to get both the oil and the crunchy bits distributed evenly. Add another small pinch of flaky salt.
- Add any optional toppings — a fried egg makes it a full meal, feta adds saltiness, radishes bring a peppery crunch. Serve immediately.
Tips & Variations
Make Ahead
Not applicable — avocado oxidizes quickly. Prep your toppings in advance if you're feeding a crowd.
Storage
This is not a make-ahead dish. Avocado browns within an hour, and the toast goes soggy. Assemble just before eating.
Substitutions
Swap sourdough for an everything bagel, English muffin, or sweet potato toast. Add crumbled bacon or smoked salmon for a non-vegetarian version. A drizzle of hot honey over the chili crisp adds a sweet-spicy dimension. Tahini underneath the avocado adds richness and nuttiness.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
