So I’m always on the lookout for new avocado recipes, like these avocado fries that were inspired by a recipe for zucchini fries that I tore out of a magazine. They’re actually baked, not fried, so they’re a healthier treat, and I’ve paired them with a yummy chipotle cream sauce for dipping.
Slicing avocados can be a bit of a pain, but a tool like this stainless steel avocado slicer can make the job much easier. For best results use medium-size avocados that are just ripe — if they’re too ripe, you’ll end up with mushy, messy slices.
Once you’ve got your avocados sliced, you’re ready for the messy part. Each slice gets dipped in a mixture of flour and spices, then into beaten egg, and finally in panko bread crumbs. They’re totally worth the effort, though!
Place each slice on an oven-safe cooling rack that’s set on a baking sheet, and mist them with olive oil or cooking spray. I like my Misto oil sprayer for this purpose.
When the avocado fries are done baking, sprinkle them with salt to taste. Cooking avocado mellows out the flavor, but the salt will perk them right up.
Serve them while they’re still warm, creamy and delicious. I’ve included instructions for a chipotle cream sauce to dip them in, but ranch dressing is a quick and easy substitute!