Crispy Baked Avocado Fries (Printable)

Golden, crunchy avocado fries with a creamy center, perfect as a snack or side dish.

# Ingredient List:

→ 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 (such as aioli, ranch, or spicy mayo)

# Steps:

01 - Set 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, peel off the skin carefully, and cut each half into 4 to 5 wedges approximately 1/2 inch thick.
03 - In a shallow bowl, combine the all-purpose flour, garlic powder, smoked paprika, salt, and black pepper.
04 - In a separate bowl, whisk together the eggs and milk until fully blended.
05 - In a third bowl, mix the panko breadcrumbs with grated Parmesan cheese if using.
06 - Dredge each avocado wedge first in the seasoned flour mixture, then dip into the egg mixture, and finally coat thoroughly with the panko breadcrumb blend.
07 - Place the coated avocado slices in a single layer on the prepared baking sheet. For enhanced crispness, lightly spray or brush the tops with olive oil.
08 - Bake for 18 to 22 minutes, turning the wedges halfway through the cooking time, until they are golden brown and crisp.
09 - Remove from the oven and allow to cool slightly before serving immediately with lemon wedges and your preferred dipping sauce.

# Tips from the Pros:

01 -
  • They're crispy on the outside, creamy on the inside, and somehow taste even better than they look.
  • Ready in under 40 minutes and requires zero special skills, just three bowls and your hands.
  • Works as a snack, appetizer, or side, and everyone always asks for the recipe after tasting one.
02 -
  • Don't skip turning them halfway through—the bottom will cook faster than the top, and you want that even, golden-brown look on all sides.
  • If your avocados are too soft or mushy to begin with, no amount of breading will save them; they'll still taste good, but you'll lose that satisfying textural contrast.
  • The oil spray or brush step is not optional if you want real crispiness; baked breading without fat will stay pale and chewy.
03 -
  • The key to avoiding soggy spots is patting your avocado wedges completely dry with a paper towel before you start the breading process.
  • If you want extra golden color and crunch, mix a tablespoon of grated Parmesan directly into the panko instead of sprinkling it on top, and don't skip the final oil spray.
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