Crispy Baked Avocado Fries (Printable Copy)

Golden, crunchy avocado fries with creamy centers, perfect for snacks or sides.

# 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 such as aioli, ranch, or spicy mayo

# How to Make:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Cut each avocado in half, remove the pit, peel the skin, and slice each half into 4 to 5 wedges about 1/2 inch thick.
03 - Combine the all-purpose flour, garlic powder, smoked paprika, salt, and black pepper in a shallow bowl.
04 - Whisk the eggs with milk in a second shallow bowl until fully blended.
05 - In a third bowl, mix panko breadcrumbs with Parmesan cheese if using.
06 - Dip each wedge first into the seasoned flour, then into the egg wash, and finally coat evenly with the panko mixture.
07 - Place the coated avocado slices in a single layer on the baking sheet. For extra crispness, lightly spray or brush the tops with olive oil.
08 - Bake for 18 to 22 minutes, turning halfway through, until golden and crisp.
09 - Remove from oven, let cool slightly, and serve immediately with lemon wedges and your choice of dipping sauce.

# Expert Advice:

01 -
  • They're ready faster than you'd expect—seriously, less than 40 minutes from thought to plate.
  • That textural contrast between crispy coating and creamy center never gets old, no matter how many times you make them.
  • One recipe feeds four people as an appetizer or becomes your favorite solo snack habit.
02 -
  • Don't use mushy avocados; they'll collapse during breading and baking, leaving you with fried mush instead of crispy fries.
  • The olive oil mist on top is non-negotiable if you want true crispiness—baking without it leaves you with a softer, less satisfying crust.
  • Flip them halfway through baking or one side will be golden while the other stays pale.
03 -
  • If you want a gluten-free version, swap in gluten-free flour and breadcrumbs without changing anything else—they'll crisp up just the same.
  • A pinch of cayenne pepper mixed into your flour blend creates a subtle heat that makes people ask what your secret ingredient is.
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