Baked Avocado Fries

I remember the first time I saw avocado fries on a menu…I couldn’t believe my eyes. Avocado in fry form?! It sounded too good to be true!! Although, I couldn’t understand how they could possibly get crispy on the outside like fries need to be to be good…

Then I realized…it’s all about the batter and the frying process.

When I began recipe testing, I fried the avocado fries in oil on the stovetop. The result was uneven browning and super heavy, oily fries. Someone on Instagram suggested I try baking them. My first instinct was: no oil = bad fries. Don’t fries need oil? Turns out…no! Avocados are already so rich in healthy fats that no additional oil is necessary! This meant that the fries would actually be healthy. And I truly can’t believe how crunchy they are.

This recipe is also super simple. Lots of avocado fries recipes out there contain multiple spices and other ingredients. Is it just me, or are these hard to taste?! All the delicious avocado really needs is a little salt, in my opinion. And maybe some chipotle spice if we’re getting really crazy.

Hope you love these avocado fries as much as I do! They’re the perfect appetizer anytime (as avocados from Mexico are available at BC grocery stores 365 days of the year) and specifically, Cinco de Mayo which is this Friday!!! (What perfect timing…)


For the avocado fries:

3 semi-firm avocados from Mexico
½ c. corn stach
3/4 c. dairy-free milk (I used almond milk)
1 c. panko breading
½ tsp. Mexican chipotle spice

For the dip:

¼ c. vegan mayo
½ tsp. Mexican chipotle spice
1 tsp. Mexican hot sauce


For the avocado fries:

  1. Preheat oven to 400F and line a baking sheet with parchment paper.
  2. Prepare three bowls: one filled with cornstarch, the second with dairy-free milk and the third with panko breadcrumbs. This is your breading station.
  3. Cut each avocado in half lengthwise and remove the pit. Cut each half into three equal parts and remove the skins (if you prefer thinner fries, go for it, but they become more delicate and easy to break).
  4. Follow these steps with each avocado wedge: coat the avocado in cornstarch, dip it fully in the dairy-free milk, then quickly coat it with as much panko as possible. When finished, place wedges on baking sheet and sprinkle with salt and chipotle spice.
  5. Bake for 20 minutes, then flip the fries gently using tongs. Bake for another 20 minutes or until golden and super crunchy. Enjoy!!!

For the dip:

  1. Place all ingredients in a bowl and whisk to combine.

Thanks to Avocados From Mexico for sponsoring this post! All opinions are my own.


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