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Crispy Baked Avocado Fries with Cilantro-Lime Crema

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.

  • Total Time35 minutes
  • Yield2 servings 1x

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
  7. 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.

Nutrition Facts (per serving): Calories: 346 kcal | Total Fat: 25 g (Saturated Fat: 7 g) | Total Carbs: 26 g (Fiber: 7 g, Sugars: 2 g) | Protein: 8 g | Sodium: 485 mg | Cholesterol: 115 mg | Potassium: 490 mg

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

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer, Snack
  • Cuisine: American

Nutrition

  • Calories: 346

Find it online: https://dietareas.com/2025/06/29/the-baked-avocado-fries-that-will-steal-the-show/