Crispy Baked Avocado Fries (Printable view)

Golden, crunchy avocado fries with a creamy center, ideal as a snack, appetizer, or side dish.

# What You Need:

→ 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)

# How To Make:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Halve each avocado, remove pits, peel off skin, then cut each half into 4 to 5 thick wedges approximately 1/2 inch wide.
03 - Combine the all-purpose flour, garlic powder, smoked paprika, salt, and black pepper in a shallow bowl.
04 - Whisk together the eggs and milk in a separate shallow bowl.
05 - In a third bowl, mix the panko breadcrumbs with grated Parmesan cheese if using.
06 - Dredge each avocado wedge in the flour mixture, dip into the egg wash, then coat thoroughly with the breadcrumb mixture.
07 - Place coated avocado slices in a single layer on the baking sheet. Lightly spray or brush tops with olive oil for extra crispness.
08 - Bake for 18 to 22 minutes, turning wedges halfway through, until golden brown and crisp.
09 - Remove from the oven, allow to cool slightly, and serve immediately with lemon wedges and preferred dipping sauce.

# Expert Advice:

01 -
  • The contrast between the crunchy coating and the buttery avocado center is genuinely addictive.
  • They bake instead of fry, so you get all the satisfaction without the greasy cleanup.
  • Perfect for using up avocados before they turn into mush on your counter.
  • Everyone always asks for the recipe, even people who claim they don't like avocado.
02 -
  • If your avocados are too ripe, they'll collapse under the breading and turn into a sad, mushy mess in the oven.
  • Don't skip the olive oil spray on top. It's the difference between pale and crispy versus golden and irresistible.
  • Flipping them halfway through is non-negotiable if you want even browning on both sides.
03 -
  • Press the panko onto the avocado wedges firmly with your hands so it really sticks and doesn't fall off during baking.
  • Use a wire rack on top of your baking sheet if you have one. It lets air circulate underneath and makes them even crispier.
  • If you're feeding a crowd, double the batch and use two baking sheets. They go fast.
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