Avocados have been growing in popularity in the United States for more than fifteen years. After seriously trending the last 5 or so years, these versatile fruits are still going strong. And why shouldn’t they be? Packed with nutrients and numerous health benefits, avocados are natural detoxifying agents that aid in clearer vision. In addition to being relatively cheap to purchase, and refreshingly delicious, they are easy to prepare and complement basically any recipe or meal – including this baked avocado fries recipe.
Inspired by Food52’s fried avocado fries and Jennifer Iserloh’s recipe, these bundles of joy are easy to make, nutritious, and beyond tasty. Without the worry of frying hot oil, since we’re baking them, or having to purchase ingredients you’ll never use again, this recipe is extremely student-friendly.
Avocado Fries
Ingredients
Instructions
Gather your ingredients, and preheat the oven to 400°. Prepare a baking sheet and spray with non-stick cooking spray.
In a small bowl, mix together your ¾ cups panko breadcrumbs, two tablespoons ground flax, and one teaspoon of mild chili powder. Wanting something spicier? I used cayenne pepper–it has a kick, and a lot more flavor.
In another bowl, whisk one egg.
Cut your avocados into wedges.
Tip: When removing the flesh inside, you can either peel off the outer skin or scoop it out with a spoon. The riper the avocado, the easier it is.
Dip each wedge first into the egg, and then into breadcrumb mixture. Transfer coated avocado wedges neatly on the baking sheet.
Bake for 12 minutes, or until outside is crispy.
Salt wedges and enjoy!
Bored with your avocado fries? Pair them up with some dipping sauces–hot sauce and sour cream are just a couple of my favorites–or experiment with your own. If you’re feeling fancy, try this sriracha garlic dip or lime dip.