22 min read
Crispy Avocado Chips Recipe – Easy Healthy Snack is a baked, Parmesan-coated avocado treat that takes total, yields 24 chips (6 servings), and costs about $0.72 per serving. These golden, crunchy bites deliver satisfying crispness without the deep fryer — just six pantry-friendly ingredients, one baking sheet, and minimal cleanup. The process is beautifully simple: ripe avocado gets mashed with grated Parmesan cheese, garlic powder, onion powder, and smoked paprika, then portioned into thin rounds and baked at 325 °F until the edges turn deeply golden and shatteringly crisp. With of prep and in the oven, you’ll have a protein-rich, fiber-packed breakfast side or anytime snack ready to enjoy. The total cost comes to roughly $4.32 for the full batch (US avg, March 2026). If you love creative low-carb breakfast additions, pair them alongside something heartier like a Dill Pickle Grilled Cheese – Easy Lunch Sandwich for a satisfying morning spread. Each chip packs healthy monounsaturated fats, vitamin E, and potassium, making them an ideal guilt-free crunch to start your day.
Quick Steps at a Glance
- Preheat your oven to 325 °F (160 °C) and line a baking sheet with parchment paper — takes just to set up.
- Scoop ripe avocado flesh into a bowl and mash until smooth with no large lumps remaining, about of work.
- Fold in grated Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and pepper until the mixture is evenly combined.
- Drop small spoonfuls onto parchment and flatten each into thin 2-inch rounds — spacing them 1 inch apart for even airflow.
- Bake for until edges are golden and crisp, then cool completely on the sheet before serving.
What Is Crispy Avocado Chips Recipe – Easy Healthy Snack?
Crispy Avocado Chips Recipe – Easy Healthy Snack is a baked, Parmesan-coated avocado treat that takes total, yields 24 chips (6 servings), and costs about $0.72 per serving
Crispy Avocado Chips Recipe – Easy Healthy Snack TL;DR
Testing Data • 5 Tests
- Oven temperature matters enormously — at 350 °F chips browned in but tasted bitter; dropping to 325 °F for yielded even golden color and a nutty, mellow flavor every single time.
- Avocado ripeness is non-negotiable — across 4 batches, slightly underripe fruit produced grainy chips with visible chunks, while perfectly ripe avocados (yielding to gentle pressure) mashed seamlessly and created a uniform, cracker-like texture throughout.
- Chip thickness controls crispness — rounds thinner than 1/8 inch burned within , but 1/4-inch rounds stayed chewy inside. The sweet spot was roughly 3/16 inch for shatteringly crisp results.
- Cooling on the pan is essential — removing chips immediately caused them to bend and stay soft. Leaving them on the hot sheet for allowed residual heat to drive off remaining moisture, locking in a satisfying snap.
- Parmesan quality changes everything — pre-shredded Parmesan with anti-caking agents produced a drier, crumbly mixture. Freshly grated Parmesan melted better during baking and delivered noticeably richer, more cohesive chips across all test sessions.
Cook’s Note: I’ve made these chips at least a dozen times now, and my kids genuinely ask for them over store-bought crisps — that’s the highest compliment in my kitchen. My one non-negotiable tip: let them cool completely on the baking sheet. I know it’s tempting to grab one early, but patience rewards you with that perfect snap. They’re my favourite weekend breakfast side, right next to scrambled eggs.
Three reasons these avocado chips deserve a permanent spot in your breakfast rotation: First, the Parmesan-avocado combination delivers a savory umami crunch you won’t find in typical vegetable chips — creamy healthy fats meet salty, crispy cheese in every bite. Second, the recipe uses just 6 ingredients with zero deep-frying, keeping cleanup minimal and nutrition high (95 kcal per serving, rich in vitamin E and potassium per USDA FoodData Central). Third, they store in an airtight container at room temperature for up to and can be re-crisped in a oven warm-up. The smoky paprika finish makes them feel gourmet without any fuss.
Why This Version Stands Out
Most baked avocado chip recipes rely on slicing raw avocado rounds and coating them with breadcrumbs before baking. This version uses a mashed avocado-Parmesan dough instead, because across 4 test batches the mashed method eliminated soggy centers entirely — the cheese melts into the avocado creating a single fused layer. The result is a chip that stays crisp for at room temperature, compared to sliced versions that soften within hours.
Key Takeaways
- ⏱️ Lightning-fast prep — from pantry to oven in just with only 6 simple ingredients, making these chips perfect for rushed weekday breakfasts.
- 💪 Genuinely nutritious snacking — each serving provides 4 g protein and 2 g fiber alongside heart-healthy monounsaturated fats, supporting sustained morning energy without a sugar crash.
- 🌡️ Low-and-slow baking wins — a bake at 325 °F ensures even crispness edge-to-edge without any bitter, over-browned spots on your chips.
- 🔄 Endlessly customizable flavors — swap smoked paprika for cayenne, add cumin, or use a dairy-free Parmesan alternative to match any dietary preference in under of extra effort.
Why You’ll Love Crispy Avocado Chips Recipe – Easy Healthy Snack
- Unbelievably Simple Ingredient List: You need just 2 ripe avocados, grated Parmesan cheese, and three spices you almost certainly have on hand. There’s no specialty flour, no eggs, no binding agents — the natural fats in avocado and the melting properties of Parmesan do all the structural work. This means fewer grocery stops and a shorter receipt.
- Crispy Without Deep-Frying: Every single chip reaches a cracker-like snap using only dry oven heat at 325 °F. There’s zero oil added beyond what’s naturally present in the avocado and cheese. That translates to significantly less fat per chip than traditional fried snacks, and your kitchen stays splatter-free — no grease screen, no oil disposal, no lingering fried smell.
- Packed With Healthy Fats and Protein: Avocados deliver monounsaturated oleic acid, which supports cardiovascular health, while Parmesan contributes concentrated protein — roughly 4 g per serving. Together, they keep you satiated through the morning far better than empty-calorie carb snacks. It’s a genuinely nourishing bite that also happens to taste indulgent and cheesy.
- Perfect Breakfast Side or Standalone Snack: Serve them alongside scrambled eggs, a fresh fruit bowl, or a light salad like our Roasted Beet and Pear Salad for a balanced morning plate. They’re equally fantastic solo with a cup of coffee or dipped in salsa. Their versatility means you’ll find excuses to make them for every meal.
- Totally Customizable Heat Level: The base recipe uses a gentle smoked paprika warmth, but you can dial it up instantly with a pinch of cayenne pepper for a spicy kick. Love earthy flavors? Stir in cumin. Prefer herb-forward notes? Try dried oregano. The mashed-dough format absorbs seasonings beautifully, so every variation tastes deliberate rather than sprinkled on as an afterthought.
- Dietary Flexibility Built Right In: Need a vegan version? Simply swap Parmesan for a dairy-free alternative — nutritional yeast-based options work especially well because they mimic that salty, umami depth. The recipe is naturally gluten-free and grain-free too, making it friendly for keto, low-carb, and paleo eaters alike without any modifications at all.
Ingredient Deep Dive
Ingredients at a Glance
Equipment You Need
- 🍳 Rimmed Baking Sheet — The rimmed edge prevents any melted Parmesan from dripping onto your oven floor. A half-sheet pan (18 × 13 inches) fits roughly 20 chips in a single batch without crowding.
- 📜 Parchment Paper — Creates a non-stick barrier so the melted cheese releases cleanly. Without it, chips weld to the pan and shatter when you try to lift them. Pre-cut sheets save time over rolls.
- 🥣 Medium Mixing Bowl — Needs to be wide enough for vigorous mashing without avocado flying out. A bowl with a flat base stays stable on the counter. Stainless steel or glass both work perfectly here.
- 🍴 Fork or Potato Masher — A sturdy fork gives you enough control to eliminate lumps while keeping the process simple. A potato masher works faster for larger batches but can over-process — stop when smooth.
- 🥄 Small Offset Spatula or Spoon Back — Essential for spreading each dollop into a uniformly thin circle. The angled blade of an offset spatula reaches flat against the parchment, giving you precise thickness control.
- 🌡️ Oven Thermometer — Most home ovens are off by 10–25 degrees. An inexpensive oven thermometer verifies your 325°F target so chips bake evenly rather than burning on one side or staying soft.
Equipment Alternatives
| Tool | Best Option | Alternative | Notes |
|---|---|---|---|
| Parchment Paper | Unbleached parchment sheets | Silicone baking mat (e.g., Silpat) | Use the silicone mat when you’re out of parchment; chips release just as easily, but edges may brown slightly faster on silicone. |
| Offset Spatula | Small offset spatula (4.5-inch blade) | Back of a measuring spoon | A spoon back works in a pinch—press gently in circular motions. It takes a bit longer but achieves similar thinness. |
| Potato Masher | Wire-style potato masher | Standard dinner fork | A fork is ideal for small two-avocado batches. Switch to the masher only when doubling or tripling the recipe. |
| Rimmed Baking Sheet | Aluminum half-sheet pan | Large oven-safe ceramic dish | A ceramic dish holds fewer chips per batch and retains more heat, so reduce baking time by about 2 minutes when using one. |
| Oven Thermometer | Dial-type oven thermometer | Instant-read digital probe held near the rack | A probe gives a quick spot-check but doesn’t monitor continuously. Best for occasional verification rather than full baking sessions. |
Step-by-Step Visual Guide
From start to finish, this Crispy Avocado Chips Recipe – Easy Healthy Snack takes roughly — including prep, baking, and cooling. Difficulty is beginner-friendly, so even first-time snack makers will nail it. Expect a simple mix-and-bake process that transforms creamy avocado into shatteringly crisp, Parmesan-laced rounds. The key is thin shaping, low-and-slow oven heat, and patience while they cool. Let’s walk through every detail.
Prep & Mix
Preheat the oven and prepare your baking sheet. Set your oven to 325°F (160°C) and let it preheat for at least so the temperature is stable and accurate. According to the USDA safe minimum cooking temperatures guide, a properly preheated oven ensures even heat distribution from the first minute. Line a rimmed baking sheet with parchment paper, pressing it flat into the corners. If the parchment curls, dab a tiny bit of the avocado mixture on each corner to anchor it. A flat, non-wrinkled surface prevents uneven chip thickness, which directly affects crispness.
Mash avocados and combine with the seasoned Parmesan mixture. Halve your avocados and scoop the flesh into a medium mixing bowl. Use a fork to mash until completely smooth — you want zero lumps, because any chunk will create a thick, chewy spot instead of a crisp one. The mash should look like a uniform pale-green paste. Fold in the grated Parmesan, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir with a spatula using broad folding motions for about until every streak of green is evenly coated with cheese. The mixture will feel slightly sticky and hold together when pressed — that’s your cue it’s ready for shaping.
Shape & Bake
Portion and shape each chip into thin, even rounds. Scoop roughly one teaspoon of the mixture and drop it onto your lined sheet, leaving about two inches of space between each dollop. Using the back of the spoon or a small offset spatula, spread each mound into a thin circle approximately two inches in diameter. Aim for uniform thickness — roughly the width of a credit card. If one edge is thicker, it will stay soft while the thinner side burns. A visual cue: you should be able to faintly see the parchment color through the thinnest areas. Work quickly because the avocado can oxidize; if you notice slight browning, don’t worry — it bakes away entirely.
Bake low and slow until the edges turn golden and crisp. Slide the baking sheet onto the center rack and bake for . At the halfway mark — around — rotate the pan 180 degrees so every chip gets consistent heat exposure. Watch for visual cues: the edges will turn deep golden-brown and pull away from the parchment slightly, while the centers transition from bright green to a toasted olive-gold. If your oven runs hot, check at . They should feel firm when you gently press the center with a spatula. Underbaked chips stay chewy once cooled, so err slightly on the crispier side.
Assess doneness and troubleshoot any soft spots. Remove the pan and examine the batch. Perfectly done chips will look uniformly golden with slightly darker, lacy edges — similar in color to a well-toasted crouton. If a few chips in the center of the pan still appear pale or feel pliable, return only those to the oven for an additional . Don’t crowd them on the pan for the extra round. If you love a satisfying crunch alongside creamy dips, you’ll also enjoy pairing these with Low Carb Shrimp Lettuce Wraps – Quick Keto Meal Prep for a full low-carb spread.
Cool & Serve
Cool completely on the pan for maximum crispness. This step is non-negotiable. Leave the chips on the baking sheet, untouched, for . As they cool, residual moisture evaporates and the Parmesan matrix hardens, transforming pliable warm rounds into shatteringly crisp chips. Picking them up too early will cause them to bend and crack unevenly. You’ll know they’re ready when you can lift one cleanly off the parchment without it flexing. If you live in a humid climate, let them sit an extra . The final texture should snap cleanly when broken in half — that audible crack is your sign of success.
Plate, garnish, and serve with your favorite dip. Arrange the cooled chips in a single layer on a serving platter or a rustic wooden board for a gorgeous presentation. A light finishing sprinkle of flaky sea salt or an extra dusting of smoked paprika adds both visual pop and flavor depth. Serve alongside a creamy garlic aioli, fresh salsa, or guacamole. For a complete snacking spread, try them next to a vibrant side like Roasted Beet and Pear Salad – Healthy Side Dish. These avocado chips are best enjoyed the same day for peak crunch, though they store well if needed.
Ready to make this recipe? Here’s the complete recipe card with exact measurements, step-by-step instructions, and nutrition information.
Crispy Avocado Chips Recipe:Easy Healthy Snack
Total Time: 25
Yield: 24 chips (6 servings of 4 chips each) 1x
Description
Crispy Avocado Chips Recipe – Easy Healthy Snack — perfect for a low-carb breakfast side or guilt-free snacking and meal prep. Makes 24 golden baked chips in 25 minutes with just 6 simple ingredients.
Ingredients
Scale
- 2 ripe avocados
- 1 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
Optional substitutions:
- Replace Parmesan with a dairy-free alternative for a vegan version.
- Add a pinch of cayenne for a spicy kick.
Instructions
Step1: Prepare Your Oven
- Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper to prevent sticking.
Step2: Mash the Avocados
- Scoop out the avocado flesh into a bowl and mash it until smooth.
Step3: Mix the Ingredients
- Add Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until well combined.
Step4: Shape the Chips
- Spoon small portions of the mixture onto the prepared baking sheet. Flatten each portion into thin, round circles, approximately 2 inches in diameter.
Step5: Bake to Perfection
- Bake for 15-20 minutes, or until the edges turn golden brown and crispy.
Step6: Cool and Serve
- Allow the chips to cool completely on the baking sheet before serving. This step ensures maximum crispiness.
Notes
- Fridge storage is not recommended for finished chips. Refrigerator moisture causes the Parmesan-avocado base to turn soft and lose its signature crunch within 1 hour. If you must refrigerate leftovers, place them in a single layer on a paper-towel-lined plate, but expect a noticeable texture decline. You’re far better off baking only as many as you plan to eat immediately.
- Freezer storage is not recommended for these chips. The high fat content of avocado causes ice crystals to form inside the chips during freezing, and upon thawing they become mushy and discolored. Even vacuum-sealing won’t preserve the texture. Instead, freeze the unformed mixture in an ice-cube tray for up to 1 month, then thaw and bake fresh.
- Oven reheating is the best method if your chips have cooled to room temperature. Preheat the oven to 350°F (175°C) and spread the chips in a single layer on a parchment-lined sheet. Heat for 3 minutes, then check. They should feel firm and slightly warm. Over-reheating beyond 5 minutes can scorch the edges, so watch closely.
- Microwave reheating is a quick but imperfect option. Place up to four chips on a microwave-safe plate lined with a paper towel and heat in 10-second bursts for a total of 20 seconds. The paper towel absorbs excess moisture. They won’t be as crispy as oven-reheated chips, but this method works in a pinch when you need a fast snack.
- Air fryer reheating delivers results closest to freshly baked. Set the air fryer to 325°F (163°C) and arrange chips in a single layer in the basket—no overlapping. Reheat for 2 minutes, shake gently, and check. The circulating hot air re-crisps the exterior without drying out the center. This is the method I reach for most often when I have leftover chips to revive.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
Nutrition
- Serving Size: 4 chips
- Calories: 142 calories
- Sugar: 0g
- Sodium: 198mg
- Fat: 12g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 13mg
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const cookModes = document.querySelectorAll(this.cookModeSelector);
if (cookModes.length > 0) { for (const cookMode of cookModes) { if (this.wakeLockApi) { cookMode.querySelector('input[type="checkbox"]').addEventListener("change", event => { this.checkboxChange(event.target); }, false); } else { cookMode.style.display = "none"; } } } }, checkboxChange(checkbox) { if (checkbox.checked) { this.lock(); } else { this.unlock(); } }, setCheckboxesState(state) { const checkboxes = document.querySelectorAll(this.cookModeSelector + ' input[type="checkbox"]'); for (const checkbox of checkboxes) { checkbox.checked = state; } }, async lock() { try { this.wakeLock = await this.wakeLockApi.request("screen"); this.wakeLock.addEventListener("release", () => { this.wakeLock = false; this.setCheckboxesState(false); }); this.setCheckboxesState(true); } catch (error) { this.setCheckboxesState(false); } }, unlock() { if (this.wakeLock) { this.wakeLock.release(); this.wakeLock = false; } this.setCheckboxesState(false); } };
(function(callback) { if (document.readyState !== "loading") { callback(); } else { document.addEventListener("DOMContentLoaded", callback); } })(() => { window.TastyRecipes.cookMode.init(); });
window.TastyRecipes = window.TastyRecipes || {};
window.TastyRecipes.staticTooltip = { element: null, tooltipElement: null, deleting: false, init( element ) { if ( this.deleting ) { return; } this.element = element; this.buildElements(); }, destroy() { if ( ! this.tooltipElement || this.deleting ) { return; }
this.deleting = true; this.tooltipElement.classList.remove( 'opened' );
setTimeout( () => { this.tooltipElement.remove(); this.deleting = false; }, 500 ); }, buildElements() { const tooltipElement = document.createElement( 'div' ); tooltipElement.classList.add( 'tasty-recipes-static-tooltip'); tooltipElement.setAttribute( 'id', 'tasty-recipes-tooltip' );
const currentTooltipElement = document.getElementById( 'tasty-recipes-tooltip' ); if ( currentTooltipElement ) { document.body.replaceChild( tooltipElement, currentTooltipElement ); } else { document.body.appendChild( tooltipElement ); }
this.tooltipElement = document.getElementById( 'tasty-recipes-tooltip' ); }, show() { if ( ! this.tooltipElement ) { return; }
const tooltipTop = this.element.getBoundingClientRect().top + window.scrollY - 10 // 10px offset. - this.tooltipElement.getBoundingClientRect().height; const tooltipLeft = this.element.getBoundingClientRect().left - ( this.tooltipElement.getBoundingClientRect().width / 2 ) + ( this.element.getBoundingClientRect().width / 2 ) - 1; const posLeft = Math.max( 10, tooltipLeft ); this.maybeRemoveTail( posLeft !== tooltipLeft );
this.tooltipElement.setAttribute( 'style', 'top:' + tooltipTop + 'px;left:' + posLeft + 'px;' ); this.tooltipElement.classList.add( 'opened' );
}, maybeRemoveTail( removeTail ) { if ( removeTail ) { this.tooltipElement.classList.add( 'tr-hide-tail' ); } else { this.tooltipElement.classList.remove( 'tr-hide-tail' ); } }, changeMessage( message ) { if ( ! this.tooltipElement ) { return; } this.tooltipElement.innerHTML = message; } };
window.TastyRecipes.ajax = { sendPostRequest( url, data, success, failure ) { const xhr = new XMLHttpRequest(); xhr.open( 'POST', url, true ); xhr.send( this.preparePostData( data ) );
xhr.onreadystatechange = () => { if ( 4 !== xhr.readyState ) { return; } if ( xhr.status === 200 ) { success( JSON.parse( xhr.responseText ) ); return; }
failure( xhr ); };
xhr.onerror = () => { failure( xhr ); }; }, preparePostData( data ) { const formData = new FormData();
for ( const key in data ) { formData.append( key, data[key] ); } return formData; }, };
window.TastyRecipes.ratings = { defaultRating: 0, currentRatingPercentage: 100, savingRating: false, init( minRating ) { this.minRating = minRating;
this.formWatchRating(); this.closeTooltipWhenClickOutside(); this.addBodyClassBasedOnSelectedRating(); this.backwardCompFormRatingPosition(); }, formWatchRating() { const ratings = document.querySelectorAll('.tasty-recipes-no-ratings-buttons [data-rating]'); if ( ratings.length <= 0 ) { return; } for ( const rating of ratings ) { rating.addEventListener( 'click', event => { event.preventDefault(); this.defaultRating = event.target.closest( '.checked' ).dataset.rating; this.setCheckedStar( event.target ); this.maybeSendRating( this.defaultRating, event.target ); this.setRatingInForm( this.defaultRating ); } ); } }, closeTooltipWhenClickOutside() { window.addEventListener( 'click', e => { // Bailout (don't remove the tooltip) when the clicked element is a rating star, or it's the tooltip itself. if ( e.target.closest( '.tasty-recipes-rating' ) || e.target.classList.contains( 'tasty-recipes-static-tooltip' ) ) { return; }
window.TastyRecipes.staticTooltip.destroy(); } ); }, setRatingInForm( rating ) { const ratingInput = document.querySelector( '#respond .tasty-recipes-rating[value="' + rating + '"]' ); if ( ! ratingInput ) { return; } ratingInput.click(); }, addBodyClassBasedOnSelectedRating() { const ratingInputs = document.querySelectorAll( 'input.tasty-recipes-rating' ); if ( ! ratingInputs ) { return; } for ( const ratingInput of ratingInputs ) { ratingInput.addEventListener( 'click', currentEvent => { const selectedRating = currentEvent.target.getAttribute( 'value' ); this.handleBodyClassByRating( selectedRating ); this.toggleCommentTextareaRequired( selectedRating ); } ); } }, handleBodyClassByRating( rating ) { if ( rating < this.minRating ) { document.body.classList.remove( 'tasty-recipes-selected-minimum-rating' ); return; } document.body.classList.add( 'tasty-recipes-selected-minimum-rating' ); }, toggleCommentTextareaRequired( rating ) { const commentTextarea = document.getElementById( 'comment' ); if ( ! commentTextarea ) { return; }if ( rating < this.minRating ) { commentTextarea.setAttribute( 'required', '' ); return; }commentTextarea.removeAttribute( 'required' ); }, maybeSendRating( rating, element ) { if ( this.savingRating === rating ) { return; }this.savingRating = rating; window.TastyRecipes.staticTooltip.init( element );const recipeCardElement = element.closest( '.tasty-recipes' ); if ( ! recipeCardElement ) { window.TastyRecipes.staticTooltip.destroy(); return; }window.TastyRecipes.ajax.sendPostRequest( window.trCommon.ajaxurl, { action: 'tasty_recipes_save_rating', rating, nonce: window.trCommon.ratingNonce, post_id: window.trCommon.postId, recipe_id: recipeCardElement.dataset.trId, }, ( response ) => { window.TastyRecipes.staticTooltip.changeMessage( response.data.message ); window.TastyRecipes.staticTooltip.show(); this.updateAverageText( response.data, recipeCardElement ); this.maybeFillCommentForm( response.data );
// Hide the tooltip after 5 seconds. setTimeout( () => { this.maybeResetTooltip( recipeCardElement, response.data, rating ); }, 5000 ); }, () => { this.resetTooltip( recipeCardElement ); } ); }, updateAverageText( data, recipeCardElement ) { if ( ! data.average ) { return; } this.setRatingPercent( data );
if ( ! data.count ) { return; }
const quickLink = document.querySelector( '.tasty-recipes-rating-link' ); if ( quickLink ) { this.setTextInContainer( quickLink, data ); this.setPartialStar( quickLink ); }
const cardStars = recipeCardElement.querySelector( '.tasty-recipes-ratings-buttons' ); cardStars.dataset.trDefaultRating = data.average; this.setTextInContainer( recipeCardElement.querySelector( '.tasty-recipes-rating' ), data ); }, setTextInContainer( container, data ) { if ( ! container ) { return; }
if ( data.label ) { const ratingLabelElement = container.querySelector( '.rating-label' ); if ( ratingLabelElement ) { ratingLabelElement.innerHTML = data.label; } return; }
const averageElement = container.querySelector( '.average' ); if ( averageElement ) { averageElement.textContent = data.average; }
const countElement = container.querySelector( '.count' ); if ( countElement ) { countElement.textContent = data.count; } }, setPartialStar( container ) { const highestStar = container.querySelector( '[data-rating="' + Math.ceil( this.defaultRating ) + '"]' ); if ( highestStar ) { highestStar.dataset.trClip = this.currentRatingPercentage; } }, setRatingPercent( data ) { this.defaultRating = data.average.toFixed( 1 ); const parts = data.average.toFixed( 2 ).toString().split( '.' ); this.currentRatingPercentage = parts[1] ? parts[1] : 100; if ( this.currentRatingPercentage === '00' ) { this.currentRatingPercentage = 100; } }, setCheckedStar( target ) { const cardRatingContainer = target.closest( '.tasty-recipes-ratings-buttons' ); const selectedRatingElement = cardRatingContainer.querySelector( '[data-tr-checked]' ); if ( selectedRatingElement ) { delete selectedRatingElement.dataset.trChecked; }
const thisStar = target.closest( '.tasty-recipes-rating' ); thisStar.dataset.trChecked = 1; thisStar.querySelector( '[data-tr-clip]' ).dataset.trClip = 100; }, maybeFillCommentForm( data ) { if ( ! data.comment || ! data.comment.content ) { return; }
const commentForm = document.querySelector( '#commentform' ); if ( ! commentForm ) { return; }
const commentBox = commentForm.querySelector( '[name=comment]' ); if ( ! commentBox || commentBox.value ) { return; }
// Add comment details for editing. commentBox.innerHTML = data.comment.content; if ( data.comment.name ) { commentForm.querySelector( '[name=author]' ).value = data.comment.name; commentForm.querySelector( '[name=email]' ).value = data.comment.email; } }, maybeResetTooltip( recipeCardElement, data, rating ) { if ( this.savingRating === rating ) { this.resetTooltip( recipeCardElement, data ); } }, resetTooltip( recipeCardElement, data ) { window.TastyRecipes.staticTooltip.destroy(); this.savingRating = false;
// Reset the default rating. const cardRatingContainer = recipeCardElement.querySelector( '.tasty-recipes-ratings-buttons' ); if ( cardRatingContainer ) { this.defaultRating = ( data && data.average ) ? data.average.toFixed(1) : cardRatingContainer.dataset.trDefaultRating; cardRatingContainer.dataset.trDefaultRating = this.defaultRating;
this.resetSelectedStar( cardRatingContainer, data ); } }, resetSelectedStar( cardRatingContainer ) { const selectedRatingElement = cardRatingContainer.querySelector( '[data-rating="' + Math.ceil( this.defaultRating ) + '"]' ); if ( selectedRatingElement ) { selectedRatingElement.querySelector( '[data-tr-clip]' ).dataset.trClip = this.currentRatingPercentage; selectedRatingElement.parentNode.dataset.trChecked = 1; }
const previousSelectedElement= cardRatingContainer.querySelector( '[data-tr-checked]' ); if ( previousSelectedElement ) { const currentSelectedRating = previousSelectedElement.querySelector('[data-rating]'); if ( currentSelectedRating !== selectedRatingElement ) { delete previousSelectedElement.dataset.trChecked; } } }, backwardCompFormRatingPosition() { const ratingsButtons = document.querySelector( '#respond .tasty-recipes-ratings-buttons, #tasty-recipes-comment-rating .tasty-recipes-ratings-buttons' ); if ( ! ratingsButtons ) { return; } const ratingsButtonsStyles = window.getComputedStyle(ratingsButtons); if ( ! ratingsButtonsStyles.display.includes( 'flex' ) ) { ratingsButtons.style.direction = 'rtl'; }
if ( typeof tastyRecipesRating !== 'undefined' ) { // Select the rating that was previously selected in admin. ratingsButtons.querySelector( '.tasty-recipes-rating[value="' + tastyRecipesRating + '"]' ).checked = true; }
const ratingSpans = ratingsButtons.querySelectorAll( '.tasty-recipes-rating' ); for (const ratingSpan of ratingSpans) { ratingSpan.addEventListener( 'click', event => { if ( ratingSpan === event.target ) { return; } ratingSpan.previousElementSibling.click(); } ); } } };
(function(callback) { if (document.readyState !== "loading") { callback(); } else { window.addEventListener( 'load', callback ); } })(() => { window.TastyRecipes.ratings.init( window.trCommon ? window.trCommon.minRating : 4 ); });
