Recipe and Photo by Lisa Riznikove

These easy low carb appetizers will spice up your party in no time. Our riff on avocado toast features furikake, our favorite Japanese condiment.

What The Furikake!

If you’ve never heard of furikake you’ve been missing out on an incredibly versatile condiment. For instance it’s a game changer for pasta. It also spices up popcorn. Furikake is a Japanese condiment traditionally used on rice and the wildly popular poke bowls. Traditional furikake often contains bits of dried fish like bonito. We are using a vegan version from Ocean’s Balance called Spicy Seaweed Sprinkles. Furikake actually means ‘to sprinkle on’ in Japanese. You can choose whatever flavor you like or even make your own but for this recipe we recommend something with a bit of spice to balance the avocado. If you don’t like seaweed substitute with your favorite pepper flake.


  • 1 pound fingerling or baby potatoes
  • 4 ripe (but not over ripe) avocados
  • 1 tablespoon Spicy Seaweed Sprinkles or home made furikake
  • Olive Oil


  1. Preheat oven to 400 degrees.
  2. Cut potatoes into 1/8″ slices (about the thickness of a nickel.)
  3. Lightly brush slices with olive oil and place on parchment paper lined cookie sheet.
  4. Roast on center rack for 7-10 minutes per side till golden brown. Monitor closely to avoid burning.
  5. Allow to cool completely on a cooling rack. Blot with paper towels to remove any excess oil.
  6. Mash avocados in a bowl and spoon onto cooled potato crisps.
  7. Sprinkle liberally with Spicy Seaweed Sprinkles or Pepper Flakes

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