On lazy weekend afternoons, I reminisce about a time before kids when Penn and I would hit up our favorite local spot for bar snacks. Sometimes it was to watch a big game or to meet up with friends, and sometimes it was for no reason at all. Our entire afternoon was filled with greasy fried food, drinks, and not a care in the world. Fast forward to now, where our parental responsibilities and unforgiving digestive systems don’t allow us to kick back like we used to. Luckily, I’ve learned to be much more creative in the kitchen since then. I make the healthy-ish versions of our favorite snacks right here at home, like these baked avocado fries!
Making a Healthy-ish Spread
Usually when I make baked avocado fries, it is with a spread of snacks like buffalo cauliflower bites and my homemade ranch for dipping. I’ve also found that these baked avocado fries are an awesome topper to a juicy burger or burger bowl. A few quick tips about making these at home:
- Shake off any excess flour on your avocado slices
- Beat your egg so there are no egg white streaks
- Load up on the Panko bread crumbs – you can’t have too much!
Lastly, if you make too many avocado fries you can keep them in the fridge for about a day. They don’t brown like avocados normally do, which totally blows my mind. After you reheat them, they won’t be as crispy but they could make a nice topper for a salad or wrap.
Baked Avocado Fries
Servings: Makes about 32 fries thin fries, 16 thick fries
Prep Time: 15 minutes | Cook Time: 15-20 minutes
- 2 large, ripe avocados
- 2 eggs
- 1 cup panko
- ½ cup flour of choice (GF flour, chickpea flour, coconut flour, regular flour)
- 2-3 tsp. Paprika (season to taste)
- 2-3 tsp. onion powder (season to taste)
- 1-1½ tsp. salt (season to taste)
- 1-1½ tsp. pepper (season to taste)
- Preheat the oven to 425F, then a shallow bowl mix flour, paprika, onion powder, salt, and pepper until well combined.
- Place the panko bread crumbs in another shallow dish, and the beaten eggs in a third shallow dish or bowl. You will have 3 bowls or dishes total.
- Slice the avocados in half and remove the pit. With a large spoon, carefully remove the avocado halves from the skin. Depending on thickness preference, cut each half lengthwise into 4-8 slices.
- One at a time, coat avocado slices with flour (shake off access) and then dip each slice into the egg. You may need to roll them around a few times to get the egg on.
- Once the avocado slice is thoroughly covered in egg, roll it in the panko until the entire slice is coated. (Don’t be shy with the panko!)
- Place avocado fries on a parchment paper-lined baking sheet and bake for 15-20 minutes, or until golden brown and flip halfway through.
- Serve with your favorite dipping sauce – I recommend a smoky chipotle sauce or my homemade ranch!
Have you ever modified your favorite bar snacks to be more healthy? Tell me what you make!