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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.
Course Appetizer, Snack
Cuisine American
Keyword avocado fires, avocado fries recipe, crispy avocado fries
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Calories 346kcal

Equipment

  • Heavy-duty baking sheet
  • Oven-safe wire rack
  • Two shallow dishes
  • Small Mixing Bowl
  • Whisk
  • Chef's knife

Ingredients

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

  • 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

👨‍🍳 Chef 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 (per serving, approx.):

  • Calories: 346 kcal
  • Protein: 8 g
  • Carbs: 26 g
  • Fat: 25 g (Saturated Fat: 7 g)
  • Fiber: 7 g • Sugar: 2 g
  • Sodium: 485 mg • Cholesterol: 115 mg
  • Potassium: 490 mg