Baked Avocado Fries for a healthier snack option! Creamy, buttery, and crispy, they're seriously addicting! Check out the recipe on how you can easily turn them into gluten-free or keto-friendly with one single swap of ingredient!
Servings 4 Servings
- 2 large avocados, ripe but very firm
- 1/2 cup flour
- 1/2 teaspoon salt
- 2 egg whites, beaten until frothy
- 1 cup Panko bread crumbs
- 1 tablespoon Parmesan cheese
- cooking spray
For Campfire Sauce
- 4 tablespoons mayonnaise
- 2 tablespoons barbecue sauce
Lightly grease a baking sheet with cooking spray and set aside.
Cut avocados into halves and gently remove pit. Peel skin and cut each half into 1/4-inch wedges.
On a shallow plate, combine flour and salt.
In a bowl, whisk egg whites until foamy.
On another shallow plate, combine bread crumbs and Parmesan cheese.
Lightly dredge avocado wedges in flour, shaking off any excess.
Dip in eggs and then dredge in breadcrumb mixture, patting down to fully coat.
Arrange breaded avocados in a single layer on the prepared baking sheet and spray all over with cooking spray.
Bake in a 425 F oven for about 10 to 15 minutes or until golden and crisp. Serve immediately with campfire sauce.
Serving: 164g | Calories: 389kcal | Carbohydrates: 40.3g | Protein: 10.1g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 3mg | Sodium: 544mg | Potassium: 584mg | Fiber: 8.4g | Sugar: 2.3g | Vitamin A: 150IU | Vitamin C: 14mg | Calcium: 100mg | Iron: 2.7mg