Crispy Baked Avocado Fries (Printable)

Golden, crunchy avocado fries with creamy centers, ideal for snacking or serving alongside meals.

# 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 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 - Set the oven temperature to 425°F and prepare a baking sheet with parchment paper or a light coating of grease.
02 - Slice each avocado in half, remove the pit, peel skin off carefully, then cut each half into 4 to 5 thick wedges about 1/2 inch wide.
03 - Combine the all-purpose flour, garlic powder, smoked paprika, salt, and black pepper in a shallow bowl.
04 - In a separate bowl, whisk together the eggs and milk until fully blended.
05 - In a third bowl, mix panko breadcrumbs with the optional grated Parmesan cheese.
06 - Dredge each avocado wedge first in the seasoned flour, then dip into the egg mixture, and finally coat thoroughly with the panko mixture.
07 - Place the coated avocado wedges in a single layer on the baking sheet and lightly spray or brush olive oil on top for added crispness.
08 - Bake for 18 to 22 minutes, turning the wedges halfway through cooking, until golden brown and crisp.
09 - Remove from oven, allow to cool slightly, then serve immediately with lemon wedges and desired dipping sauce.

# Expert Advice:

01 -
  • The contrast between crispy, golden panko and silky avocado feels like a restaurant-quality bite you can make at home.
  • They're naturally vegetarian, naturally gluten-free adaptable, and honestly just as good with beer as they are at a dinner party.
  • You get that deep-fried satisfaction from the oven, which means less cleanup guilt and more time enjoying them.
02 -
  • Avocado timing is everything: too soft and they collapse, too firm and they resist peeling—aim for that perfect in-between where they're ripe but still hold their structure completely.
  • The egg wash is your friend but not your swimming pool; a thin, even coat is all you need, because excess liquid makes the panko soggy instead of crispy.
  • That olive oil spray isn't optional—it's what transforms oven-baked from good to genuinely indistinguishable from shallow-fried in the best way.
03 -
  • Make your egg wash with a splash of milk or water to thin it slightly—pure egg is too thick and creates gluey spots instead of an even coating.
  • If you're serving these to guests and want them ready at the same time, bake them on two sheet pans and rotate them in and out of the oven in sequence, keeping the first batch warm loosely covered with foil.
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