Crispy Baked Avocado Fries (Printable)

Golden avocado wedges baked to crispiness with a flavorful, spiced coating for a delightful snack or side.

# 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)

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Slice each avocado in half, remove the pit, carefully peel off the skin, then cut each half into 4 to 5 thick wedges approximately 1/2 inch wide.
03 - In a shallow bowl, combine all-purpose flour, garlic powder, smoked paprika, salt, and black pepper.
04 - In a second bowl, whisk together eggs and milk until fully blended.
05 - In a third bowl, mix panko breadcrumbs with grated Parmesan cheese if using.
06 - Dredge each avocado wedge in the seasoned flour, dip into the egg mixture, then coat thoroughly with the panko mixture.
07 - Place coated avocado wedges in a single layer on the prepared baking sheet. Lightly spray or brush the tops with olive oil for extra crispness.
08 - Bake for 18 to 22 minutes, turning wedges halfway through, until they are golden brown 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 satisfy that fried-food craving without any deep frying or heavy grease.
  • The creamy avocado stays cool and smooth inside while the outside gets wonderfully crisp.
  • You can prep the wedges ahead and bake them right before guests arrive.
  • They work as a snack, appetizer, or even a fun side dish for burgers or tacos.
02 -
  • If your avocados are too ripe, they'll turn to mush when you try to coat them, so firmness is key.
  • Skipping the oil spray on top means they won't crisp up properly, even in a hot oven.
  • Flipping halfway through is non-negotiable if you want even browning on both sides.
03 -
  • Use a light hand when coating so the breading doesn't clump up and fall off in the oven.
  • If you want extra crunch, double-dip the wedges in egg and panko for a thicker crust.
  • Don't overcrowd the baking sheet, or the fries will steam instead of crisp up.
Return