Crispy Baked Avocado Fries with Lime Aioli

• 2 large avocados
• 1/2 cup almond flour
• 1/4 cup grated parmesan (optional)
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1 large egg, beaten
• 1/4 cup panko breadcrumbs
• 1 tablespoon olive oil

Steps

1. 1 Preheat oven to 450°F. Line a baking sheet with parchment paper.
2. 2 Slice avocados into 1/2-inch thick fries. Lightly brush with olive oil.
3. 3 In a bowl, mix almond flour, parmesan (if using), garlic powder, paprika, and salt.
4. 4 Dip each avocado fry into beaten egg, then coat with the almond flour mixture.
5. 5 Arrange coated fries on the prepared baking sheet.
6. 6 Bake for 20 minutes, flipping halfway through, until golden and crispy.
7. 7 For the aioli: Mix 1/2 cup mayonnaise, 1 tablespoon lime juice, zest of 1 lime, and a pinch of salt.

Equipment

• Baking sheet
• Parchment paper
• Mixing bowls

Variations

• Add a sprinkle of cotija cheese and a drizzle of hot sauce for a Mexican twist.

Substitutions

• Substitute almond flour with breadcrumbs for a classic coating.
• Use vegan mayo and omit parmesan for a vegan option.

Pairings

• Pair with a refreshing limeade or a crisp lager.

Nutrition

Tips

• For extra crispiness, chill the coated fries in the fridge for 15 minutes before baking.
• Ensure avocados are firm to the touch for best results.

Storage

Store in an airtight container in the fridge for up to 1 day. Aioli will keep for up to 3 days.

Freezing: Does not freeze well due to the texture of the avocado.

Serving Suggestions

• Serve with a side of fresh salsa or pico de gallo for extra zing.

FAQ