Crispy Baked Avocado Fries (Print Version)

Golden, crunchy avocado wedges with crispy breading and a creamy interior, ideal for snacking or sides.

# Ingredient List:

→ 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)

# Steps:

01 - Set the oven temperature to 425°F. Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
02 - Slice each avocado in half, remove the pit, peel off the skin carefully, and cut each half into 4–5 thick wedges approximately 1/2 inch wide.
03 - In a shallow bowl, stir together the all-purpose flour, garlic powder, smoked paprika, salt, and black pepper until well blended.
04 - In a separate bowl, whisk the eggs together with the milk until fully combined.
05 - In a third bowl, combine the panko breadcrumbs with the grated Parmesan cheese, if using.
06 - Coat each avocado wedge by first dredging in the seasoned flour mixture, then dipping into the egg wash, and finally covering thoroughly with the breadcrumb mixture.
07 - Place the breaded avocado wedges in a single layer on the prepared baking sheet. For enhanced crispiness, lightly spray or brush the wedges with olive oil.
08 - Bake for 18 to 22 minutes, turning the wedges halfway through the baking time, until they become golden brown and crisp.
09 - Remove from oven and allow to cool slightly before serving immediately with lemon wedges and your preferred dipping sauce.

# Helpful Hints:

01 -
  • Creamy avocado stays perfectly intact inside a crispy golden shell without any deep fryer mess.
  • They taste indulgent but come together in less than half an hour with ingredients you probably have.
  • Everyone always asks for the recipe, even people who claim they don't like avocados.
02 -
  • If your avocados are too ripe, they'll turn to pudding under the coating, so wait for them to be just barely soft.
  • Skipping the oil spray means they'll stay pale and won't crisp up properly, even in a hot oven.
  • Flip them gently with a spatula instead of tongs, or you'll knock off all that beautiful panko crust you worked to build.
03 -
  • Add a pinch of cayenne to the flour if you like a little kick that sneaks up on you.
  • Use a pastry brush to coat them with melted butter instead of oil for an even richer, more golden crust.
  • Press the panko onto the wedges with your palms instead of just rolling them, so it really sticks and doesn't fall off in the oven.
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