Marvelously flavorful avocado fries are coated with almond meal, then baked in the oven until hot and creamy.
The chipotle dipping sauce is a must! It adds so much flavor. And the entire recipe takes just 30 minutes to make.
I came across the idea for this recipe on Pinterest. There were numerous photos and recipes that looked really good, and I was suspicious and intrigued at the same time. Avocado + oven = tasty? To be honest, I was more than a bit 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 developed my own version, and I'm sure glad that I did! This recipe is so good that I've been making it almost every week per my family's request.
You'll only need a few simple ingredients to make these avocado fries. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Avocado oil spray: This neutral-tasting oil has a high smoke point, making it ideal for baking.
- Haas avocado: This variety is creamier and tastier than other varieties. I highly recommend it. Try to pick an avocado that's just ripe for this recipe. Not hard, but also not very soft. You want it to retain its shape while baking.
- Almond meal: It's OK to use blanched almond flour if that's all you have. And if you don't mind the carbs/gluten, you can use breadcrumbs.
- To season: Kosher salt, garlic granules, and chili powder.
- Egg: I use one large egg.
- For the dipping sauce: Mayonnaise, sour cream, and chipotle hot pepper sauce.
Making these avocado fries is easy! Scroll down to the recipe card for full instructions. Here are the basic steps:
You start by cutting the avocado into wedges and peeling it.
Next, dip the wedges in egg and dredge them in seasoned almond meal.
Bake the fries until golden. This should take about 15 minutes in a 450°F oven.
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 (available on Amazon), which has a lovely smoky flavor and is quite potent. So I use just 1 teaspoon.
If your pepper sauce is not very spicy, you might want to use more of it. 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.
Frequently asked questions
Yes, you can. While almond meal ensures this recipe is low-carb and gluten-free, if you don't mind the carbs and gluten, you can substitute breadcrumbs for the almond meal.
You could use full-fat Greek yogurt, but it won't be as good. Light sour cream is another acceptable option. But I do recommend using full-fat sour cream. It's worth it.
I prefer hot sauces where the first ingredient listed is peppers rather than vinegar. They are more flavorful and - usually - spicier.
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 repeatedly going over them with a rolling pin.
I like to serve these tasty avocado fries as an appetizer or a snack. They are obviously great for game day! And they also make a wonderful appetizer for Mexican-themed meals such as chicken fajitas and steak fajitas.
You can't keep the leftovers, unfortunately. The avocado won't survive for very long. This is one of those recipes that are best enjoyed warm and freshly made. So it's best to only make as much as you anticipate eating right away.
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- Preheat your 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 granules, and chili powder.
- In another small bowl, lightly beat the egg.
- Dip each avocado slice in the beaten egg, then dredge it 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, for about 15 minutes.
- Meanwhile, make the dipping sauce by mixing its ingredients in a small bowl.
- Remove the fries to a serving platter. Serve immediately, with the chipotle dipping sauce on the side.