Crispy Baked Avocado Fries (Printable)

Golden avocado fries with a crunchy bite and creamy center, perfect for snacks or sides.

# Components:

→ Avocado

01 - 2 large ripe avocados, firm but not mushy

→ Breading

02 - 1/2 cup all-purpose flour
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - 2 large eggs
08 - 1 tablespoon milk
09 - 1 1/2 cups panko breadcrumbs
10 - 1/2 cup grated Parmesan cheese (optional)

→ For Serving

11 - Lemon wedges
12 - Favorite dipping sauce (e.g., aioli, ranch, or spicy mayo)

# Directions:

01 - Set the oven temperature to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Cut each avocado in half, remove the pit, peel off the skin, and slice each half into 4 to 5 wedges approximately 1/2 inch thick.
03 - Combine flour, garlic powder, smoked paprika, salt, and black pepper in a shallow bowl.
04 - Whisk the eggs together with milk in a second bowl until blended.
05 - In a third bowl, mix panko breadcrumbs with Parmesan cheese if using.
06 - Coat each wedge sequentially in the seasoned flour, then egg wash, and finally the panko mixture, pressing gently to adhere.
07 - Place the breaded wedges in a single layer on the prepared baking sheet. Lightly spray or brush the tops with olive oil for extra crispness.
08 - Bake the avocado fries for 18 to 22 minutes, flipping halfway through, until golden and crunchy.
09 - Remove from oven, allow to cool slightly, and serve immediately with lemon wedges and preferred dipping sauce.

# Expert Advice:

01 -
  • Creamy avocado stays luscious inside while the outside gets shatteringly crisp, giving you two textures in every bite.
  • They bake instead of fry, so you skip the oil splatter and still get that deep golden crunch.
  • Perfect for using avocados before they go too soft, and they disappear faster than you'd think once people start dipping.
02 -
  • Use avocados that are ripe but still hold their shape; mushy ones will collapse under the breading and bake into green puddles.
  • Don't skip the oil spray on top, it's the difference between crisp and just sort of crunchy.
  • Flip them gently with a spatula at the halfway mark or the breading can tear off and stick to the pan.
03 -
  • Press the panko firmly onto each wedge so it adheres; loose breading will fall off and burn on the pan.
  • If your avocados are a little underripe, let them sit at room temperature for a day before slicing, they'll be creamier and easier to work with.
  • Use a wire rack on top of the baking sheet if you have one; it lets air circulate underneath for even crispier results.
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