Select ripe avocados. Choose avocados that yield gently to pressure and have no large soft spots or off smells. Slightly firm-but-ripe fruit dehydrates more evenly.

Prep your workspace. Wash your hands and tools. Line dehydrator trays with nonstick sheets or use parchment on baking sheets if using an oven.

Halve, pit, and peel. Scoop the flesh into a bowl and discard any bruised or stringy portions.

Add acid. Stir in lemon or lime juice to coat thoroughly. This slows oxidation and helps the final powder stay greener.

Optional seasoning. If you want a subtly savory powder, add a small amount of salt now. Keep it minimal so the powder stays versatile.

Puree smooth. Use a blender or food processor until you get a thick, even puree with no chunks. A smooth puree dries faster and powders better.

Spread thin. Pour the puree onto lined trays and spread to a uniform 1–2 mm thickness. Thin layers = faster, more even drying.

Dehydrate low and slow. Dehydrator: 125–135°F (52–57°C) for 6–10 hours.

Oven: Lowest setting (often 170–200°F / 75–93°C). Prop the door slightly ajar to improve airflow; expect 4–8 hours depending on thickness.

Flip and finish. Peel off the liner and return the sheet to dry side-up if needed. Continue until fully dry and brittle. No flexibility = done.

Cool completely. Let the dried sheet cool to room temperature before grinding. Warm pieces can trap condensation and cause clumping.

Grind to powder. Break into chips and process in a spice grinder or high-speed blender. Pulse until fine. For ultra-smooth powder, sieve and regrind larger bits.

Condition the powder. Place the powder loosely in a clean jar, fill no more than halfway, and shake once daily for 2–3 days. If clumps form, it wasn’t fully dry—return to the dehydrator briefly.

Label and store. Note the date and whether it’s salted. Store airtight in a cool, dark spot.