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Crispy and Flavorful Avocado Fries

This recipe transforms ripe, firm avocados into crispy, flavorful "fries" by breading them in a seasoned panko mixture and baking until golden. It's a delightful and healthier alternative to traditional fries, perfect as a snack or appetizer. Serve warm with your favorite dipping sauce for a satisfying bite.
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Total Time 35 minutes
Servings: 2 people
Course: Snack
Cuisine: south american
Calories: 1528.2
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup panko 3 ounces; 85g
  • 1 tablespoon plus 1 teaspoon 1/2 ounce; 14g Tajín (optional)
  • 1 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
  • 1/2 teaspoon garlic powder
  • 2 tablespoons 30ml extra-virgin olive oil
  • 1 large egg lightly beaten
  • 3 medium ripe but firm Hass avocados 17 ounces; 480g
  • Chipotle mayonnaise ranch dressing, hot sauce, or other condiment, for serving (optional)

Equipment

  • 1 Baking Sheet
  • 1 Parchment Paper
  • 2 Shallow Bowls For breading station
  • 1 Whisk
  • 1 Chef's Knife & Cutting Board

Method
 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In one shallow bowl, combine the panko, Tajín (if using), kosher salt, and garlic powder. In a separate shallow bowl, lightly beat the large egg.
  3. Pour the extra-virgin olive oil over the panko mixture and toss until the panko is evenly coated.
  4. Carefully peel and pit each avocado. Slice each avocado half lengthwise into 6 to 8 thick wedges.
  5. Working with one avocado wedge at a time, first dip it completely into the beaten egg, allowing any excess to drip off.
  6. Immediately transfer the egg-coated wedge to the seasoned panko mixture. Gently press and turn the wedge to ensure it is fully and evenly coated on all sides.
  7. Arrange the breaded avocado wedges in a single layer on the prepared baking sheet, ensuring there is space between each piece for even cooking.
  8. Bake for 15-20 minutes, flipping the avocado fries halfway through, until they are golden brown and crispy.
  9. Remove the baking sheet from the oven and let the avocado fries cool for a minute or two before serving.
  10. Serve the crispy avocado fries hot with your preferred condiment, such as chipotle mayonnaise, ranch dressing, or hot sauce.

Notes

Optimal avocado ripeness is crucial for avocado fries; they should be ripe enough to be creamy but firm enough to hold their shape when sliced and breaded. Too soft, and they'll turn to mush; too hard, and they won't have that desirable buttery texture. For superior crispness and color, consider lightly toasting the panko in a dry pan or a preheated oven before mixing with the other dry ingredients. Ensure each avocado wedge is thoroughly coated with egg before dredging in the panko, as this creates the best adhesion for a truly crispy crust. Avoid overcrowding the baking sheet to allow for even heat circulation, which is key for crispiness. Serve immediately for best texture, as avocado fries can become soggy over time. A squeeze of fresh lime juice after baking can brighten the flavors.