Description

Experience the ultimate snack transformation! Creamy avocado spears are baked to golden-brown perfection with a crunchy, seasoned crust, served with a cool and zesty cilantro-lime crema for dipping.

Ingredients

Scale

For the Cilantro-Lime Crema:

⅓ cup full-fat sour cream
2 tsp fresh lime juice
1 tsp finely chopped fresh cilantro
¼ tsp agave nectar (optional, for balance)
1 pinch of fine sea salt

For the Avocado Fries:

⅔ cup panko breadcrumbs
1 tsp smoked paprika
½ tsp garlic powder
¼ tsp fine sea salt
⅛ tsp cayenne pepper
1 large egg (lightly whisked)
1 large (firm-ripe avocado (about 8 oz / 225 g))
Olive or avocado oil spray

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Instructions

Prepare the Cilantro-Lime Crema : In a small mixing bowl, whisk together the sour cream, fresh lime juice, chopped cilantro, agave (if using), and a pinch of salt. Cover and refrigerate while you prepare the avocado so the flavours can meld.
Preheat the Oven : Position a rack in the center of your oven and place the wire rack on top of the baking sheet. Preheat everything together to 400°F (200°C). A hot surface helps create an extra-crispy base.
Set Up the Breading Station : Prepare two shallow dishes. In the first, lightly whisk the egg. In the second, combine the panko breadcrumbs, smoked paprika, garlic powder, ¼ tsp fine sea salt, and cayenne pepper. Stir until the spices are evenly distributed.
Slice the Avocado : Halve the avocado, remove the pit, and peel away the skin. Cut the flesh lengthwise into ½-inch thick wedges (about 12-14 wedges total).
Coat the Avocado Fries : Working one at a time, dip each avocado wedge into the whisked egg, letting any excess drip off. Immediately transfer it to the panko mixture, gently pressing the breadcrumbs onto all sides to ensure a thick, even coating.
Arrange and Bake : Carefully place the coated wedges onto the preheated wire rack in a single layer, ensuring they do not touch. Lightly spray the tops with olive oil spray. Bake for 15–20 minutes, flipping halfway through, until the crust is deep golden-brown and crisp to the touch.
Garnish and Serve : Serve the hot avocado fries immediately with the chilled cilantro-lime crema for dipping. Garnish with an extra sprinkle of fresh cilantro if desired.

Notes

Storage: These fries are best enjoyed fresh from the oven. If you have leftovers, store them in an airtight container for up to 24 hours. Reheat at 400°F (200°C) in an oven or air fryer for 3–5 minutes to restore crispness.
Pro Tip: The ripeness of your avocado is key. Use a firm-ripe avocado that gives just slightly to pressure. Overripe avocados will be too mushy to slice and coat properly.
Ingredient Swaps: For a spicier version, add ¼ teaspoon of chipotle powder to the panko mix. To make the crema dairy-free, substitute a vegan sour cream or a cashew-based cream alternative.

These values are approximate and may vary based on ingredients and preparation.

Nutrition

Calories: 346