These crunchy coated wedges of avocado are baked until crisp and golden on the outside, while hot and soft on the inside. Of course you need an awesome dipping sauce to go with these Avocado Fries, and our Lemon Dijon Dip couldn’t be more tasty.

To select avocados, choose ones that feel soft when gently pressed. If you buy under ripe avocados, you can ripen them at home by placing them in a closed paper bag for up to 5 days.

AvocadoFries1

I tried two types of coating – gluten free breadcrumbs and gluten free crushed corn chips. In my opinion the corn chips gave a ton more flavor to the avocado, and they gave it a crunchier crust. To prepare the avocados, half and seed them, then cut into ½” thick wedges. Sprinkle with salt and pepper, set aside. Into three separate shallow dishes add; flour, eggs, and crushed tortillas along with the spices (or breadcrumbs). AvocadoFries2

Dip each avocado slice first into the flour, then coat it in the eggs, and finally into the tortillas – pressing to ensure the chips are evenly coated around the slice. Place onto a parchment lined baking sheet. Once everything is coated, bake at 425°F for about 10 minutes, or until golden.
AvocadoFries3

To make dipping sauce, whisk together all ingredients in a bowl until smooth. Serve at room temperature or slightly warmed. AvocadoFries4

AvocadoFries1

Avocado Fries with Lemon Dijon Dip

Marla Hingley
Crunchy coating with a melt-in-your-mouth inside...then dipped in a delicious lemony sauce!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 2 avocados firm, but not overripe
  • Salt and pepper
  • 1/3 cup GF flour or brown rice flour
  • 2 eggs lightly beaten
  • 1 cup finely crushed GF corn tortilla chips or GF panko breadcrumbs
  • ¼ tsp chilli powder
  • ¼ tsp paprika
  • 1/8 tsp cumin

Lemon-Dijon Dip

  • 1/3 cup GF mayonnaise
  • 2 Tbsp GF Dijon
  • 2 tsp oil
  • 3 Tbsp lemon juice
  • Salt and pepper to taste

Instructions
 

  • Half and seed avocados, then cut into ½” thick wedges. Sprinkle with salt and pepper, set aside.
  • Into three separate shallow dishes add; flour, eggs, and crushed tortillas along with the spices.
  • Dip each avocado slice first into the flour, then coat it in the eggs, and finally into the tortillas – pressing to ensure the chips are evenly coated around the slice. Place onto a parchment lined baking sheet.
  • Once everything is coated, bake at 425°F for about 10 minutes, or until golden.
  • To make dipping sauce, whisk together all ingredients in a bowl until smooth.
Tried this recipe?Let us know how it was!

 

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3 Comments

  1. Thank you! My grandson is needs to be wheat, dairy, eggs, and NUT free. It’s a challenge. Your recipes certainly help. Thank you for your help.

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