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
Servings:1 servings
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
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.