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Crispy avocado fries with tangy chipotle aioli – a gut-friendly, flavorful snack that's simply irresistible!
Creamy avocado wedges with a super crispy panko crust, baked to golden perfection. A fun twist on classic fries, perfect for dipping and sharing. Ready in under 30 minutes!
Serving size: 1 serving
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Crispy avocado fries with tangy chipotle aioli – a gut-friendly, flavorful snack that's simply irresistible!
This tex_mex dish is perfect for snack. With 335.82 calories and 11.83g of protein per serving, it's a low-phosphorus, low-calorie option for your meal plan.
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
Prepare the dipping sauce. In a small bowl, whisk together the Greek yogurt, fresh lime juice, sriracha, and chopped cilantro. Season with 1/4 tsp of salt. Cover and refrigerate until ready to serve.
Prepare the avocados. Slice each avocado in half lengthwise, remove the pit, and carefully peel away the skin. Cut each half into 4 thick, even wedges (for a total of 16 wedges).
Set up a three-step breading station with three separate shallow dishes.
Carefully coat each avocado wedge. First, dredge a wedge in the seasoned flour, shaking off any excess. Next, dip it completely into the beaten egg. Finally, press it firmly into the panko breadcrumbs, ensuring all sides are well-coated.
Arrange the coated avocado wedges on the prepared baking sheet in a single layer. Make sure they are not touching to allow for even crisping. Lightly spray the tops of the fries with cooking spray.
Bake for 12-15 minutes, carefully flipping them halfway through the cooking time. The fries are done when they are golden brown and crispy.
Remove the fries from the oven. For the best texture, serve them immediately with the chilled dipping sauce.
