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Avocado Fries with Chipotle Dip

Serves 9

Ingredients

  • 3 semi-firm Avocados from Mexico
  • ½ c. cornstach
  • 3/4 c. dairy-free milk (such as almond milk)
  • 1 c. panko breading
  • ½ tsp. Mexican chipotle spice
  • Salt
  • ¼ c. vegan mayo
  • ½ tsp. Mexican chipotle spice
  • 1 tsp. Mexican hot sauce
  •  
  • Credit: Erin Ireland

Directions

  1. For the avocado fries: Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Prepare three bowls: one filled with cornstarch, the second with dairy-free milk and the third with panko breadcrumbs. This is your breading station.
  3. Cut each avocado in half lengthwise and remove the pit. Cut each half into three equal parts and remove the skins (if you prefer thinner fries, go for it, but they become more delicate and easy to break).
  4. Follow these steps with each avocado wedge: coat the avocado in cornstarch, dip it fully in the dairy-free milk, then quickly coat it with as much panko as possible. When finished, place wedges on baking sheet and sprinkle with salt and chipotle spice.
  5. Bake for 20 minutes, then flip the fries gently using tongs. Bake for another 20 minutes or until golden and super crunchy. Enjoy!!!