Snack time doesn’t always have to mean chips and candy. If you’re watching your weight or just want to try eating healthier for a better overall lifestyle, these baked avocado fries are right up your alley. I have to say, I absolutely love avocados. I put them on nearly everything, but I never even considered making fries out of them!
In just about 20 minutes total, you can be snacking on these amazingly healthy alternatives to fried potatoes, and the recipe includes a great jalapeno dipping sauce that’s out of this world delicious. Make these as an appetizer the next time you throw a dinner party and I promise people are going to be talking about your meal for weeks.
You’ll need avocados of course, and it’s probably best if they aren’t too ripe – which also means mushy. The stronger they are, the better they will turn out, so choose avocados that are a bit firm, but still ripe enough to eat. Since you’re baking them as opposed to frying, they are going to be much healthier than fast food fries. And, since they’re made from avocados as opposed to potatoes, they’re generally healthier. Avocados contain healthy fats and so many wonderful healthy properties – you just can’t go wrong when you choose avocado.
Two avocados makes a serving for two people, so if you are planning to serve more than that you can just adjust the recipe. If you double everything, they will come out as they’re supposed to – just remember to double the sauce as well to make sure that you have enough of that to go around.
After pitting the avocado, you can use a spoon to easily remove the shell.
Slice each avocado half into fairly thin slices.
Bread and layer neatly on a baking sheet – leaving enough room between each for them to cook
The jalapeno sauce is wonderful – and really quick and easy to whip up.
Crispy and delicious – Enjoy!
Serves 5 oz (150 g)
5 minPrep Time
20 minCook Time
25 minTotal Time
- 2 large avocados
- 1 tbsp. lemon juice
- Â¼ cup flour
- 1 cup panko breadcrumbs
- 1 egg
- 2 tbsps. vegetable oil
- 1 tsp pickled jalapeno, minced
- Â½ tsp jalapeno pickle juice
- 1/3 cup sour cream
- Â½ cup mayo
- Â¼ tsp dried cumin
- Â½ tsp dried dill
- 1 tsp fresh parsley, minced
- Slice avocados, season with salt and drizzle with lemon juice to prevent from color changing.
- Dredge each slice in flour, dip in beaten egg and coat in breadcrumbs.
- Place onto a baking sheet covered with parchment paper. Drizzle with vegetable or olive oil for extra crispiness. Bake at 200 C (400 F) for 15 minutes.
- Combine ingredients for the sauce.
- Serve straight from the oven with lemon wedges, sauce and fresh parsley.