Marvelously creamy baked avocado fries are coated with almond meal. The chipotle dipping sauce is a must! It adds so much flavor.
I came across the idea for this recipe on Pinterest. I was suspicious and intrigued at the same time. Avocado + oven = tasty? To be honest, I was skeptical.
But then I remembered that it actually IS a good combination. Baked avocado eggs are wonderful. Baking makes the avocado extra creamy, and warm creamy avocado is a delicacy. 🥑So I gave it a try, and I’m sure glad that I did!
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty keto snack. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
For the avocado fries:
Avocado oil spray: This neutral-tasting oil has a high smoke point, making it ideal for cooking.
Haas avocado: This variety is creamier and tastier than other varieties.
Almond meal: It’s OK to use blanched almond flour if that’s all you have.
Kosher salt: If using fine salt, you should use less of it.
Spices: Garlic powder and chili powder.
Egg: I use one large egg.
For the dipping sauce:
Mayonnaise: I like to use avocado oil-based mayo.
Sour cream: I also tried plain full-fat Greek yogurt and thought it was too tangy.
Chipotle hot pepper sauce: Generally speaking, I prefer hot sauces where the first ingredient listed is peppers rather than vinegar.
How to make avocado fries
It’s such an easy recipe! Scroll down to the recipe card for the full instructions. But here are the basic steps:
Cut the avocado into wedges and peel it. I show you how to do that in the video below.
Dip the wedges in egg, then dredge them in seasoned almond meal.
Bake until golden. This should take about 15 minutes at 450°F.
Chipotle dipping sauce for avocado fries
The dipping sauce is non-negotiable! It’s not that the fries are not good without it. But they are AMAZING with it.
To make the dipping sauce, I use Organic Harvest chipotle habanero pepper sauce, which has a lovely smoky flavor and is quite potent. So I use just 1 teaspoon in the dipping sauce.
If your pepper sauce is not very spicy, you may want to use more. Taste and decide for yourself. I may also add that it’s best to use a pepper sauce that’s not very vinegary. You want the first ingredient to be peppers, not vinegar.
Almond meal coating
I use almond meal to coat the baked avocado pieces, ensuring they are keto and gluten-free. Almond meal is coarser than almond flour, and it’s made from unblanched almonds.
But if all you have is almond flour, you can use that too. Although for this particular recipe, coarser almond flour will work better than superfine almond flour.
Another option for coating the fries is crushed pork rinds. I buy “pork panko” on Amazon and find it closely resembles panko breadcrumbs. You can also crush your own pork rinds, either in the food processor or by placing them in a Ziploc bag and going over them with a rolling pin.
How to serve them?
Serve these tasty avocado fries as an appetizer or as a snack. They are obviously great for game day! And they also make a great appetizer to Mexican themed meals such as chicken fajitas.
Can I keep leftovers?
Not really, unfortunately. This is one of those recipes where leftovers won’t be very good, and in fact, it’s best enjoyed warm and freshly made. So it’s best to only make as much as you anticipate eating right away.
More tasty snacks that you might enjoy
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- Avocado oil spray
- 1 large Haas avocado, ripe but firm (not very soft)
- 1/2 cup almond meal
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1 egg
- Preheat oven to 450 degrees F. Line a rimmed baking dish with parchment paper and spray the parchment with oil.
- Cut the avocado lengthwise and twist the halves to separate. Remove the pit with a spoon. With your fingers, gently peel the skin off. Cut the peeled avocado into wedges, as shown in the video below.
- In a small bowl, mix the almond meal, kosher salt, garlic powder and chili powder.
- In another small bowl, lightly beat the egg.
- Dip each avocado slice in the beaten egg, then dredge in the seasoned almond meal on all sides. Use one hand for the egg bowl and the second hand for the flour.
- Place the coated avocado fries on the prepared baking sheet. Lightly spray them with avocado oil. Bake until golden, about 15 minutes.
- Meanwhile, make the dipping sauce by mixing the sauce ingredients in a small bowl.
- Remove the baked avocado fries to a serving platter. Serve immediately, with the chipotle dipping sauce.