Crispy Baked Avocado Fries
Crispy on the outside and creamy on the inside, these avocado fries are baked to golden perfection.
Servings: 4 (20-24 fries)
Calories: 307kcal
Equipment
Ingredients
Avocado Fries:
- 2 firm-ripe Haas avocados- peeled, pitted and sliced into about 10-12 slices each
- ¼ cup flour
- 1 large egg
- 1 cup whole wheat panko breadcrumbs
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- Avocado oil or olive oil spray
Chipotle Crema:
- ½ cup nonfat Greek yogurt
- 2 tablespoons avocado oil or olive oil mayonnaise
- 2 teaspoons chopped chipotles in adobo plus 1 teaspoon adobo sauce from the can
- ½ teaspoon paprika
- 1 teaspoon lime juice
Instructions
- Preheat oven to 425°F. Spray a baking sheet with cooking spray.
- Set up a breading station. Place the flour in a shallow dish. Whisk the egg and 1 tablespoon water together in a second dish. Mix the breadcrumbs, chili powder, garlic powder and salt together in a third dish. Take the slices of avocado and dredge them in the flour, then dip them in the egg. Then, dredge them in the breadcrumb mixture, coating all sides. Place the avocados on the baking sheet and spray them with cooking spray. Bake 12-15 minutes, flipping them halfway through, until golden brown.
- To make the smoky chipotle crema, puree the yogurt, mayonnaise, chipotles in adobo, adobo sauce, paprika and lime juice together in a mini food processor or blender. Serve with the fries.
Notes
For nutritional calculations, I only used the amount of flour and breadcrumbs that adhered to the fries. The rest was discarded.
Nutrition
Serving: 5g | Calories: 307kcal | Carbohydrates: 22.7g | Protein: 8g | Fat: 20.8g | Saturated Fat: 4.2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 420mg | Potassium: 0mg | Fiber: 9.4g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
