Crispy Baked Avocado Fries (Print)

Golden avocado wedges baked until crispy, perfect for snacking or serving with dips.

# What you'll need:

→ Avocado

01 - 2 large ripe avocados, firm but not mushy

→ Breading

02 - 1/2 cup all-purpose flour
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - 2 large eggs
08 - 1 tablespoon milk
09 - 1 1/2 cups panko breadcrumbs
10 - 1/2 cup grated Parmesan cheese (optional)

→ For Serving

11 - Lemon wedges
12 - Favorite dipping sauce (e.g., aioli, ranch, or spicy mayo)

# How To Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Slice each avocado in half, remove the pit, carefully peel off the skin, and cut each half into 4 to 5 thick wedges about 1/2 inch wide.
03 - Combine flour, garlic powder, smoked paprika, salt, and black pepper in a shallow bowl.
04 - In a separate bowl, whisk together eggs and milk until blended.
05 - In a third bowl, mix panko breadcrumbs with Parmesan cheese if using.
06 - Dredge each avocado wedge in the seasoned flour, dip into the egg mixture, then coat evenly with the panko mixture.
07 - Place coated avocado slices in a single layer on the prepared baking sheet. Lightly spray or brush the tops with olive oil for extra crispiness.
08 - Bake for 18 to 22 minutes, turning halfway through, until the wedges turn golden brown and crisp.
09 - Remove from oven and allow to cool slightly. Serve immediately with lemon wedges and preferred dipping sauce.

# Expert Tips:

01 -
  • They taste indulgent and crispy, but you're baking them instead of deep frying, so you won't feel guilty.
  • Takes barely thirty minutes from start to table, making it perfect for unexpected guests or game day snacking.
  • The creamy avocado center against the panko crunch is genuinely addictive, and everyone asks for the recipe.
02 -
  • Don't overcrowd the baking sheet or they won't crisp up properly; give them breathing room and bake in batches if needed.
  • The avocado needs to be ripe enough to peel easily but firm enough to hold together, which is a narrower window than you might think, so check them the morning you plan to cook.
  • The oil spray on top is non-negotiable if you want that restaurant-quality crunch without an oven full of grease.
03 -
  • Prepare your avocado wedges last, right before you bread them, so they don't oxidize and turn brown, which affects both appearance and texture.
  • If you're making these ahead for a party, you can bread them completely and refrigerate them for a few hours before baking, which actually helps them hold together even better.
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