Crispy Baked Avocado Fries with Smoky Chipotle Sauce

Too hot to turn on the oven for long? These baked avocado fries are the perfect summer treat for your family.

They are creamy on the inside and perfectly crunchy on the outside. You will love how fast they disappear from the plate!

Why This Recipe Is a Winner

This recipe is a total game changer for busy weeknights. It turns a simple fruit into a crispy, golden delight in no time.

You only need thirty minutes to get these on the table. They are much healthier than traditional deep-fried snacks. Kids love the fun shape and the satisfying crunch.

Simple Method

Making these fries is easier than you might think. We use a simple dredging station to get that perfect panko crust every time. Even if you are a beginner, you can master this quickly. A light oil spray is the secret to that golden color.

What You Need

Most of these items are likely already in your pantry. Using fresh, firm avocados is the key to success here.

• 2 large avocados, firm-ripe, sliced into 1/2-inch wedges
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/2 cup mayonnaise
• 1 tablespoon chipotle peppers in adobo, minced
• 1 tablespoon fresh lime juice

Step-by-Step

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Set up three shallow bowls with flour, eggs, and seasoned panko.
3. Coat each avocado wedge in flour and shake off the excess.
4. Dip into the egg wash and press firmly into the panko.
5. Arrange the wedges in a single layer on the baking sheet.
6. Lightly spray the wedges with olive oil to help them brown.
7. Bake for 12 to 15 minutes until the breading is crisp.
8. Whisk mayonnaise, minced chipotle, and lime juice in a small bowl.
9. Remove fries from the oven and serve immediately with the sauce.

Best Ways to Enjoy It

Serve these warm with a big squeeze of fresh lime juice. They pair beautifully with grilled chicken or a light summer salad. For a fun family night, set them out with extra dipping sauces. Your kids will love dipping these into the smoky chipotle cream.

Keep It Fresh

These fries are best enjoyed right out of the oven. If you have leftovers, store them in the fridge for one day. Reheat them in an air fryer or oven at 350°F. This helps them regain their signature crunch. Avoid the microwave as it makes the avocado too soft.

Pro Tips

• Don’t skip the oil spray for the best golden color.
• Avoid using overripe avocados as they will get too mushy.
• Space the wedges out so they crisp up properly.
• Make the sauce ahead of time to let flavors meld.
• For a summer party, double the batch for your guests.
• Use one hand for wet ingredients and one for dry.
• Press the panko firmly so it sticks to the avocado.

Ways to Switch It Up

• Swap all-purpose flour for almond flour for a gluten-free option.
• In summer, add fresh cilantro to the dipping sauce.
• Swap chipotle for honey mustard for a milder kid-friendly dip.
• Add a pinch of cayenne to the panko for extra heat.

Common Questions

Can I make these in the air fryer?

Yes, you certainly can! Cook them at 375°F for about 8 to 10 minutes. Just make sure to spray them well with oil first.

How do I pick the right avocado?

Look for avocados that are firm but give slightly when pressed. If they are too soft, they will fall apart during breading. Firm-ripe avocados are the best choice for this recipe.

Will my kids eat the spicy sauce?

The chipotle adds a smoky flavor but you can adjust the heat. Start with a smaller amount of pepper for a milder taste. You can also serve them with plain ranch dressing.

I hope these crispy baked avocado fries bring some sunshine to your table. They are such a fun way to enjoy a healthy snack with the ones you love. Happy cooking!

— Lidia

Crispy Baked Avocado Fries & Chipotle Dipping Sauce

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Calories 345 kcal

Ingredients

  

• 2 large avocados , firm-ripe, sliced into 1/2-inch wedges
• 1/2 cup all -purpose flour
• 2 large eggs , beaten
• 1 1/2 cups panko breadcrumbs
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/2 cup mayonnais e
• 1 tablespoon chipotle peppers in adobo, minced
• 1 tablespoon fresh lime juice

Instructions

 

• Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone mat.
• Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with panko mixed with garlic powder, smoked paprika, and salt.
• Coat each avocado wedge in flour, shaking off excess, then dip into the egg wash, and finally press into the panko mixture until fully coated.
• Arrange the coated wedges in a single layer on the prepared baking sheet, ensuring they do not touch.
• Lightly spray the wedges with olive oil or cooking spray to enhance browning.
• Bake for 12 to 15 minutes, or until the breading is crisp and golden brown.
• While fries bake, whisk together mayonnaise, minced chipotle, and lime juice in a small bowl until smooth.
• Remove avocado fries from the oven and serve immediately with the chipotle dipping sauce.