Whether you are organizing a Mexican fiesta, or you are a big guacamole fan, this recipe for avocado fries will become your new favorite appetizer. Nachos are great, but the avocado fries are a creative and delicious alternative. The chipotle dip is a delicious way to pair them. This recipe requires 10 minutes for the preparation and 40 minutes to bake. The recipe is vegan as well.
Fry Ingredients
3 semi-firm Avocados from Mexico
½ c. cornstarch
3/4 c. dairy-free milk (such as almond milk)
1 c. panko breading
½ tsp. Mexican chipotle spice
Salt
Ingredients for the Chipotle Dip
¼ c. vegan mayo
½ tsp. Mexican chipotle spice
1 tsp. Mexican hot sauce
Directions
For the avocado fries: Preheat oven to 400°F and line a baking sheet with parchment paper.
Prepare three bowls: one filled with cornstarch, the second with dairy-free milk and the third with panko breadcrumbs. This is your breading station.
Cut each avocado in half lengthwise and remove the pit. Cut each half into three equal parts and remove the skins.
Follow these steps with each avocado wedge: coat the avocado in cornstarch, dip it fully in the dairy-free milk, then quickly coat it with as much panko as possible. When finished, place wedges on baking sheet and sprinkle with salt and chipotle spice.
Bake for 20 minutes, then flip the fries gently using tongs. Bake for another 20 minutes or until golden and super crunchy. Enjoy!!!
For the dip: combine all ingredients in a bowl and mix well.
Our Tips
We recommend a large cut on the fries. They become more delicate and break more easily if they are cut too thin.
