Avocado Fries Recipe
User Reviews
5
Avocado Fries Recipe
Description
The recipe involves peeling and slicing avocados into uniform pieces, then coating them through a three-step process: flour seasoned with salt and pepper, an egg and milk wash, and a seasoned crust of crushed tortilla chips mixed with cumin, garlic powder, paprika, salt, and pepper. This coating adheres well and crisps up during baking.
Baked at 425°F on a parchment-lined baking sheet, the fries are flipped halfway through to achieve even browning and a lightly golden, crispy texture. The interior remains soft and creamy, providing a pleasing contrast.
These avocado fries work well as an appetizer or side dish, offering a different way to enjoy avocado with a savory, crunchy coating. They pair nicely with dips or as part of a casual meal.
The recipe includes several practical tips: using ripe but firm avocados for easier handling, prepping the crushed tortilla chips a day or two ahead if desired, storing leftovers refrigerated with some loss of crispness, avoiding freezing, and reheating in an oven or toaster oven rather than a microwave to maintain texture.
Ingredients
- 2 avocado peeled, pitted, cut into 8 slices each, large
- ¼ cup all-purpose flour or a gluten-free 1-to-1 blend
- 1 tsp. salt divided
- ½ tsp. black pepper
- 1 egg large
- 1 Tbsp. milk or a non-dairy substitute
- 1 cup tortilla chip crushed
- ½ tsp. cumin
- ½ tsp. garlic powder
- ¼ tsp. paprika
Instructions
- Preheat the oven to 425℉.
- Cut the avocados in half, remove the pits, take off the peels, and then cut into 8 slices.
- Add flour, ½ teaspoon salt, and ¼ teaspoon black pepper to one medium-sized shallow bow. Whisk together the egg and milk in a second shallow bowl. Mix the crushed breadcrumbs, cumin, garlic powder, paprika, ½ teaspoon salt, and ¼ teaspoon pepper in a third shallow bowl.
- Dip a few of the avocado slices in the flour, dredge in the egg wash, making sure to let any excess drip off, and then coat with the crushed tortillas, pressing the crumbs into the slices so they stick. Repeat this until all of the pieces are completely covered.
- Lay the coated slices on a parchment paper-lined baking sheet.
- Spritz all of the slices with a bit of non-stick cooking spray.
- Bake in the preheated oven for 10-12 minutes, flipping halfway through. They should be lightly golden and crispy when done.
Notes
- Choose ripe but still firm avocados to ensure ease in slicing and coating.
- Crush the tortilla chips up to 1-2 days ahead and store in a sealed bag to save prep time.
- Store leftover fries in an airtight container in the refrigerator for 3-4 days; crispness will decrease over time.
- Freezing avocado fries is not recommended as it affects texture.
- Reheat fries in a 350°F oven or toaster oven for 10-15 minutes to restore crispness; microwaving is not advised.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Calories | 344kcal | 17% |
| Carbohydrates | 35g | 12% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 41mg | 14% |
| Sodium | 599mg | 25% |
| Potassium | 589mg | 13% |
| Fiber | 9g | 36% |
| Sugar | 1g | 2% |
| Vitamin A | 370IU | 7% |
| Vitamin C | 10mg | 11% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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