Start by cutting the avocado in half lengthwise around the pit. Twist the halves to separate.

Use a spoon to scoop out the pit. Be careful not to cut yourself on the pit.

Use a spoon to scoop the avocado flesh away from the peel. Try to keep the flesh in large pieces as you remove it.

Place the avocado flesh in a bowl and set aside. Discard the pit and peel.

Line a baking sheet with parchment paper. Spread the avocado pieces out evenly on the baking sheet.

Make sure the pieces aren’t overlapping each other, to ensure even drying.

You need to dehydrate or bake the avocado pieces to remove moisture before blending them into powder.

If using an oven: Bake at 200°F (93°C) for 2–4 hours. Check frequently and stir every 30 minutes.

If using a dehydrator: Dehydrate at 115–125°F (46–52°C) for 8–12 hours. Check every few hours.

The avocado pieces are ready when they are completely hard and dried out. Baking time varies based on the size and moisture content of the pieces.

Once the avocado pieces are dehydrated and crispy, you’re ready to make powder.

A blender or food processor works well. You may need to work in batches if using a smaller appliance.

Add the dried avocado pieces and process on high speed until a fine powder forms, about 30 seconds to 1 minute.

You may need to stop and stir a few times to ensure even grinding. Continue processing until the consistency is similar to flour.

Avocado powder can be stored at room temperature or in the refrigerator.

For maximum freshness and nutrient retention, keep avocado powder in an airtight container in the fridge. It will stay good for up to 1 month.

If storing at room temperature, it will stay fresh for 1–2 weeks. Keep it in a sealed container in a cool, dark place.

Freeze any extra powder you won’t use right away in an airtight bag or container. It keeps well frozen for 4–6 months.