Avocado fries are a crispy, creamy delight that redefine snacking in just under 30 minutes. These golden bites combine the rich, buttery texture of ripe avocado with a satisfying crunch from their perfectly seasoned coating. Whether you’re craving a unique appetizer or a healthier twist on fries, this recipe delivers a burst of flavor in every bite. The prep is quick at 15 minutes, and the cook time is a breeze at just 14 minutes, making it ideal for busy days or impromptu gatherings.
With their irresistible contrast of textures and vibrant green center, these fries are a feast for the senses. The warm, crispy exterior gives way to a velvety interior that’s both indulgent and wholesome. Pair them with your favorite dipping sauce for an extra layer of tangy or spicy goodness. Perfect for sharing or savoring solo, avocado fries are a crowd-pleaser that’s as easy to make as it is delicious. Dive into this simple yet sophisticated treat and elevate your snack game effortlessly.
Ingredients for Crispy Avocado Fries
- ¾ cup panko bread crumbs (or substitute with gluten-free bread crumbs if needed)
- 1 teaspoon coriander (ground, for a warm, citrusy flavor)
- 1 teaspoon cumin (ground, for a smoky, earthy note)
- 1 teaspoon sea salt (or kosher salt, adjust to taste)
- ½ cup all-purpose flour (or almond flour for a gluten-free option)
- 2 large eggs, beaten (whisk until smooth for easy coating)
- 2 large avocados (ripe but firm, to hold their shape)
- Extra-virgin olive oil (for drizzling, or use avocado oil)
- Chipotle Ranch or desired dipping sauce (for serving, optional)
Step-by-Step Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a medium-sized shallow dish, combine the panko, coriander, cumin, and salt. Mix well. Place the flour in a small bowl and the beaten eggs in another small bowl.
- Cut the avocados lengthwise into 8 slices and carefully peel off the skins.
- Coat each avocado slice by first dipping it in the flour (shake off excess), then the egg, and finally the panko mixture, pressing gently to adhere.
- Arrange the coated slices on the prepared baking sheet. Drizzle lightly with olive oil.
- Bake for 12 to 14 minutes, or until the fries are golden brown and crisp.
- Serve immediately with Chipotle Ranch or your favorite dipping sauce. Enjoy!
Perfect Pairings: Dipping Sauces and Toppings
While Chipotle Ranch is a fantastic choice, these avocado fries are versatile! Try pairing them with spicy mayo (mix ¼ cup mayo with 1 teaspoon sriracha), garlic aioli, or even a tangy lime crema (combine ½ cup sour cream with 1 tablespoon lime juice and a pinch of salt). For a fresh twist, top with chopped cilantro or a sprinkle of chili flakes.
Quick Tips for Crispy Success
To ensure your avocado fries turn out perfectly crisp, make sure your panko mixture is evenly spread on the baking sheet. Drizzling olive oil directly on the fries before baking helps them brown beautifully. If you’re short on time, use a preheated air fryer at 400°F for 8-10 minutes instead of the oven.
Storing and Reheating Like a Pro
These fries are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 1 day. To reheat, place them on a baking sheet in a 375°F oven for 5-7 minutes or in an air fryer for 3-4 minutes to restore their crispiness. Avoid microwaving, as it can make them soggy.
Fun Variations to Mix It Up
Feel free to get creative with the seasoning! Swap the coriander and cumin for smoked paprika or garlic powder for a different flavor profile. For a gluten-free option, use almond flour and gluten-free breadcrumbs. You can also try adding a pinch of cayenne pepper for a spicy kick.
Why This Recipe Works
Using ripe but firm avocados ensures they hold their shape during baking. The triple coating of flour, egg, and panko creates a satisfying crunch, while the spices add a burst of flavor. This recipe is a great way to enjoy avocados in a new, fun way—perfect as a snack, appetizer, or side dish!
Avocado Fries
Ingredients
- ¾ cup panko bread crumbs
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon sea salt
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 2 large avocados, ripe but firm
- Extra-virgin olive oil, for drizzling
- Chipotle Ranch, or desired dipping sauce
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a medium-sized shallow dish, stir together the panko, coriander, cumin, and salt. Place the flour in a small bowl and place the egg in a separate small bowl.
- Cut the avocados lengthwise into 8 slices and peel the skins. Dip each slice in the flour, flipping to coat and shaking off any excess, then dip into the egg, and then the panko mixture.
- Place onto the baking sheet and drizzle with olive oil. Bake for 12 to 14 minutes, or until golden brown and crisp.