Baked Avocado Fries are pretty much the best thing to happen to avocados since guacamole was invented and they couldn’t be easier to make.
We first tried these in New Mexico using panko and this week I tried them again with corn tortilla chip crumbs. I prefer the panko version but these weren’t bad either.
- 1/4 cup flour
- 1 tsp salt, sea salt is best
- 2 eggs, beaten
- 1 1/4 cups panko or standard breadcrumbs, or get creative and crush some tortilla chips, corn flakes or whatever else comes to mind
- 2 firm-ripe (still relatively green works best) medium avocados, pitted, peeled, and sliced into 1/2-inch wedges
Preheat oven to 450.
Coat avocado slices in the flour (I have found that you can easily skip this step and they are just as good), then dredge in the egg, then toss about in the crumb coating of your choice.
Arrange on a cookie sheet. Some people arrange on a greased cooling rack and place that on top of a cookie sheet in order to get the undersides crispier but my experience is that they turn out just fine if you plop them down directly on a cookie sheet.
Drizzle the wedges with olive oil and sprinkle with salt
Bake for about 20 minutes at 450, or for as long as you like until they are golden brown.
Pour one of these and enjoy!
