This is one of those recipes that looks impressive when you make it, but behind the scenes, it’s incredibly easy to make. If you find yourself in an avocado fry food coma after eating a handful, don’t worry, you can store these in the fridge and toast them in the oven the next day.
- 3 avocados
- juice of 1 lime
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 2 eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp paprika
- 2 tsp dried oregano
- 2 tsp dried rosemary
- 2 tsp dried basil
- Coconut oil cooking spray (or any spray oil works)
HOW TO MAKE IT
- Preheat the oven to 400˚ and set up a baking sheet with wire rack on top.
- Cut the avocados in half, remove the seed, and then slice longways so that each avocado half yields 4 “fries.” (Think “potato wedges” here.) Now, squeeze lime juice over the slices (this helps keep the bright green color as it bakes.) Set aside.
- We’re going to create a fry station so start by setting up 3 small bowls in an assembly line.
- Bowl #1 = flour, 1/2 tsp salt, 1/2 tsp black pepper. Mix together.
- Bowl #2 = eggs, beaten very well.
- Bowl #3 = panko, garlic powder, onion powder, paprika, oregano, rosemary, basil, 1/2 tsp salt, 1/2 tsp black pepper. Mix together.
- Pick one hand for dipping into the dry ingredients and one hand for dipping into the egg. (This will help you avoid getting panko-crusted finger tips.) Coat each avocado slice in the flour mix, then the egg mix, then the panko mix.
- Place each slice on the wire rack making sure to give them breathing room. Spray a generous coat of coconut oil spray and bake for 15-20 minutes or until golden/crispy on the outside.
- Serve with my cilantro-lime dipping sauce. Enjoy!