Baked Crispy Garlic Avocado Fries

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Baked Crispy Garlic Avocado Fries are perfectly crispy when coated in garlic panko crunchy crust, and baked. They are the perfect side to your main meal and a great appetizer.

The avocados hold up nicely when you’re dredging them in eggs, flour and panko mixture. They are not to hard to fry. They will soften in the oven, regardless they are somewhat hard and underripe.

Ingredients

For the Avocado Fries

• 4 slightly firm avocados
• 1 cup all-purpose flour
• 1 cup panko breadcrumbs
• 3 large eggs
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1 teaspoon garlic powder
• Olive oil spray or cooking spray

For the Honey Chipotle Dip

• 6 oz nonfat Greek yogurt
• 2 tablespoons light mayonnaise
• 1 chipotle pepper in adobo sauce, finely chopped
• 1 teaspoon honey
• 1/4 teaspoon salt
• Pinch of garlic powder, or to taste

Instructions

1. Preheat the oven to 400°F. Lightly grease a baking sheet or line it with parchment paper.
2. Prepare the avocados.
   Slice each avocado in half, remove the pit, and peel. Cut each half into fry-shaped slices. If you want thinner fries, cut each slice again lengthwise.
3. Set up the coating stations.
   Place the flour in one shallow bowl. Beat the eggs in a second bowl. In a third bowl, mix the panko, Italian seasoning, salt, and garlic powder.
4. Coat the avocado fries.
   Dredge each avocado slice in the flour, then dip it in the egg, and finally coat it in the seasoned panko mixture. Press gently so the coating sticks well.
5. Arrange on the baking sheet.
   Place the coated avocado fries in a single layer on the prepared baking sheet. Lightly spray the tops with olive oil or cooking spray.
6. Bake.
   Bake for 12 to 15 minutes, turning them halfway through, until the coating is lightly golden and crisp.
7. Make the dip.
   While the avocado fries bake, stir together the Greek yogurt, mayonnaise, chipotle pepper, honey, salt, and garlic powder in a small bowl until smooth.
8. Serve.
   Serve the avocado fries warm with the honey chipotle dip on the side.

Notes

• Use slightly firm avocados so the slices hold their shape during coating and baking.
• A light spray of oil helps the panko turn more golden and crisp in the oven.
• For a spicier dip, add a little extra adobo sauce along with the chopped chipotle.
• These are best eaten right away while the coating is still crisp.

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