My friend Kateleen made her boyfriend an array of foods for his birthday, and avocado fries was one of them. Ever since that day I could not stop thinking about them. Until now, that is!

These naturally creamy, perfectly crisp, and savory bites of avocado fries, paired with the smoky, creamy dip will have you going for seconds! (And also might make you wonder why you can’t seem to stop!)

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Baked Avocado Fries with Smoky Chipotle Dip

PREP TIME: 15 MIN
BAKE TIME: 15-20 MIN
TOTAL TIME: 30+ MIN
SERVES: 4

Baked Avocado Fries Ingredients

• 1/4 cup all-purpose flour
• 1 tsp sea salt
• 1 tsp cracked black pepper
• 2 eggs
• 1 cup panko breadcrumbs
• 2 avocados (or 4 mini avocados)

Smoky Chipotle Dip Ingredients

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tsp cumin
• 2 tsp smoked paprika
• 1/2 tso garlic
• 1/2 tsp onion powder
• 2 tsp ground mustard
• 1 tsp chipotle powder (more to less to heat preference)
• 1/2 tsp sea salt

Instructions

1. Preheat oven to 425°F . Prepare three medium bowls. In the first bowl, stir together flour, salt, and pepper. In the second bowl, whisk eggs broken up (I like to add 1 tsp water to help loosen). Place panko crumbs in the third bowl.
2. Cut avocados in half lengthwise and remove the pit. Place avocado cut side down and cut each half into 4 equal sized wedges, then gently peel the skin off of each. (It’s way less messy this way, trust!)
3. Working in batches, coat each avocado slice in the flour mixture, then into the egg wash, and finally, into the panko. Place on a parchment-lined baking sheet, then repeat with remaining slices.
4. When ready, transfer the tray of coated avocados into the oven for 15-20 minutes, or until golden and crisp. Meanwhile, in a mixing bowl, add all the sauce ingredients and mix until thoroughly combined. Taste and adjust as needed.
5. After fries are finished baking, transfer to a serving plate and pair alongside the sauce. Enjoy!

Notes:

• These are best eaten as soon as possible. However, they can probably toast back up in the oven if there are any leftovers. (I’ll have to get back to you on that though since they haven’t made it that far over here haha!)
• This recipe can be made vegan by swapping the eggs for a flax “eggs”. (Mix 2 Tbs flax meal with 6 Tbs filtered water, then allow to rest for 15 minutes thicken before using). Sub the sour cream and mayo for vegan alternatives, and enjoy!
• For more delicious recipes to create or pair alongside, visit the Kitchen Journal.