Crispy Baked Avocado Fries (Printable)

Golden, crunchy avocado wedges baked until crisp, perfect as a savory snack or side.

# What You'll 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 ground 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 It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Slice each avocado in half and remove pits. Carefully peel off skins and cut 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 eggs and milk together in a separate bowl until smooth.
05 - In a third bowl, mix panko breadcrumbs with Parmesan cheese if using.
06 - Dredge each avocado wedge in the flour mixture, dip into egg wash, then coat thoroughly with the breadcrumb mixture.
07 - Place coated wedges in a single layer on the baking sheet. Lightly spray or brush tops with olive oil for enhanced crispness.
08 - Bake for 18 to 22 minutes, turning wedges halfway through, until golden brown and crisp.
09 - Remove from oven, allow to cool slightly, then serve immediately with lemon wedges and preferred dipping sauce.

# Expert Tips:

01 -
  • They're genuinely crispy on the outside while staying creamy within—the textural contrast is addictive.
  • Takes about fifteen minutes to prep and twenty to bake, making them perfect for unexpected guests or a solo craving.
  • The breading stays golden and doesn't turn soggy, even if they cool down for a few minutes.
02 -
  • The avocado needs to be ripe enough to taste good but firm enough to hold its shape during breading and baking—if it's mushy, you'll end up with hollowed-out breadcrumb shells.
  • The olive oil spray on top is what separates lackluster from genuinely crispy; without it, you get a crunchy coating but not the caramelized finish that makes people reach for seconds.
  • Turning them halfway through ensures even browning and keeps the second side from staying pale or drying out unevenly.
03 -
  • Cut your avocados lengthwise rather than crosswise—you get larger, sturdier pieces that hold the breading better and have better surface area for browning.
  • If your coating keeps sliding off, let your breaded avocados sit in the fridge for ten minutes before baking; cold surfaces grip breadcrumbs more reliably than warm ones.
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