Crispy Baked Avocado Fries (Printable)

Golden, crunchy avocado wedges baked to crisp perfection with a creamy middle and flavorful coating.

# What You 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 such as aioli, ranch, or spicy mayo

# How-To:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Cut each avocado in half and remove the pit. Carefully peel off the skin, then slice each half into 4 to 5 wedges roughly 1/2 inch thick.
03 - Combine the all-purpose flour, garlic powder, smoked paprika, salt, and black pepper in a shallow bowl.
04 - In a separate bowl, whisk together the eggs and milk until fully blended.
05 - Mix the panko breadcrumbs with the Parmesan cheese in a third shallow bowl if using.
06 - Dredge each avocado wedge in the seasoned flour, then dip into the egg wash, and finally coat with the panko breadcrumb mixture.
07 - Place coated avocado slices in a single layer on the prepared baking sheet. Optionally, lightly spray or brush the tops with olive oil for added crispiness.
08 - Bake for 18 to 22 minutes, turning the wedges halfway through, until they are golden brown and crunchy.
09 - Remove from oven and let cool slightly before serving immediately with lemon wedges and preferred dipping sauce.

# Insider Tips:

01 -
  • That satisfying crunch when you bite down, followed by buttery avocado that melts on your tongue.
  • They come together in under 40 minutes and feel like restaurant-quality food from your own kitchen.
  • Naturally vegetarian and endlessly customizable depending on what dipping sauces you have on hand.
02 -
  • The biggest mistake is using avocados that are too soft—they'll fall apart during breading, so aim for ones that are ripe but still hold their shape firmly.
  • Don't skip the halfway turn; it's the difference between evenly golden fries and some pale sides that remind you they're oven-baked, not fried.
03 -
  • A light brush of olive oil before baking gives you that golden color and extra crispiness that makes people think you deep fried them.
  • Turning them halfway through ensures even browning and prevents the bottoms from browning too fast while the tops stay pale.
Go back