Sourdough Chili Oil Avocado Toast

Here is my go-to chili oil avocado toast recipe, with creamy smashed avocado, a drizzle of spicy chili oil, and a sprinkle of flaky sea salt on perfectly toasted bread.

This avocado toast has become my family’s favorite quick breakfast or snack. I keep a jar of chili oil in the fridge at all times because my kids ask for this almost every weekend morning. Sometimes the simplest recipes are the best ones, you know?

What Kind of Avocado Should I Use?

For the best avocado toast, you’ll want to pick an avocado that’s perfectly ripe – it should give slightly when you press it gently but not feel mushy. Hass avocados are your best bet since they have that creamy texture and rich flavor that works so well on toast. If your avocado is still a bit firm, you can speed up the ripening process by putting it in a paper bag with a banana for a day or two. When you’re slicing it, aim for pieces that are about ¼-inch thick so they’ll lay nicely on your toast without falling off when you take a bite.

Options for Substitutions

This simple toast is easy to customize based on what you have in your kitchen:

• Sourdough bread: Any sturdy bread works great here – try whole grain, rye, or even a thick slice of multigrain. Just make sure it can hold up to the toppings without getting soggy.
• Cream cheese: If you don’t have cream cheese, ricotta, goat cheese, or even mashed white beans make good creamy bases. Greek yogurt works too, though it’s a bit tangier.
• Chili oil: No chili oil? Try a drizzle of hot sauce mixed with a little olive oil, or sprinkle on some red pepper flakes with regular olive oil. You could even use sriracha for a different kind of heat.
• Lemon juice: Lime juice works just as well for that citrus brightness, or you can use a splash of white wine vinegar if that’s what you have on hand.
• Avocado: This is really the star of the show, so I wouldn’t recommend substituting it. Just make sure your avocado is ripe but not mushy for the best texture.

Watch Out for These Mistakes While Cooking

The biggest mistake with avocado toast is using an overripe or underripe avocado – you want one that gives slightly to pressure but isn’t mushy, and always add that lemon squeeze immediately after slicing to prevent browning.

Another common error is not toasting the bread enough, which leads to soggy toast once you add the toppings, so make sure your sourdough is golden and crispy before you start building your toast.

When it comes to the chili oil, less is more at first – start with just a few drops and add more to taste, since different brands vary wildly in heat level and you can always add more but can’t take it away.

For the best texture, spread your cream cheese while the toast is still warm, which makes it easier to spread evenly without tearing the bread.

What to Serve With Chili Oil Avocado Toast?

This spicy avocado toast makes a perfect light breakfast or lunch, and I love pairing it with a simple side salad dressed with olive oil and lemon to balance out the richness. A cup of fresh fruit like berries or sliced oranges also works great to cool down the heat from the chili oil. If you want something more filling, try serving it alongside scrambled eggs or a soft-boiled egg on top for extra protein. For drinks, iced coffee or a refreshing glass of cold brew really complements the creamy avocado and spicy kick.

Storage Instructions

Best Fresh: This avocado toast is definitely best enjoyed right after you make it! Avocado starts to brown pretty quickly, so I wouldn’t recommend storing the assembled toast. The cream cheese and chili oil combo is amazing when everything is fresh and the toast is still crispy.

Prep Ahead: You can prep some components ahead of time to make assembly quicker. Keep your chili oil in the fridge for weeks, and you can even slice the avocado and toss it with lemon juice up to a few hours before serving. Just store the sliced avocado in an airtight container in the fridge until you’re ready to build your toast.

Toast Tips: If you have leftover ingredients, use that avocado within a day or two for the best flavor and texture. The cream cheese will keep in the fridge for about a week, and your chili oil gets better with time. Just make fresh toast each time for the perfect crunch!

Preparation Time	5-10 minutes
Cooking Time	5-10 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 270-330
• Protein: 4-6 g
• Fat: 17-23 g
• Carbohydrates: 26-32 g

Ingredients

• 2 tbsp dairy-free cream cheese (I like Kite Hill brand for smoothness)
• lemon juice, to taste (fresh squeezed preferred)
• 1 sourdough bread slice, toasted (cut diagonally for presentation)
• 1 tsp chili oil (adds heat and richness)
• 1 small or 1/2 large avocado, sliced (ripe but still firm)

Step 1: Toast the Sourdough and Prepare the Avocado

• 1 sourdough bread slice
• 1 small or 1/2 large avocado

While the sourdough toasts, prepare your avocado by slicing it lengthwise, removing the pit, and carefully scooping the flesh into thin, even slices.

This parallel preparation ensures everything comes together at the right temperature—you want the toast still warm when assembling.

I prefer to slice the avocado just before serving to prevent browning, and keeping it slightly firm (not overly ripe) helps the slices hold their shape on the toast.

Step 2: Spread Cream Cheese on Warm Toast

• 2 tbsp dairy-free cream cheese
• toasted sourdough from Step 1

Immediately after the sourdough comes out of the toaster, spread the dairy-free cream cheese evenly across the warm bread.

The warmth of the toast slightly softens the cream cheese, making it easier to spread into a smooth, even layer that will act as a creamy base for the avocado.

Step 3: Layer Avocado and Finish with Citrus and Heat

• avocado slices from Step 1
• cream cheese layer from Step 2
• lemon juice, to taste
• 1 tsp chili oil

Arrange the avocado slices from Step 1 over the cream cheese layer, slightly overlapping them for visual appeal.

Squeeze fresh lemon juice over the avocado to brighten the flavor and add brightness, then drizzle the chili oil evenly across the top.

The combination of the creamy base, rich avocado, bright citrus, and warming heat from the oil creates a perfect balance of flavors.