-
1
Preheat your oven to 450F. Line a baking sheet with parchment or a wire rack and set aside.
-
2
Slice avocados lengthwise, removing the pits. Each halve should yield 4-6 fries, depending on the size of your avocado. I like to slice them with the skin ON for this recipe, since it makes them easier to handle at first. Totally up to you! I also find that it's easier than using a spoon to try to scoop out the entire flesh in a clean motion. The fries come out cleaner when you slice them with the skin on.
-
3
Peel off the skins and get your fries ready for an assembly line!
-
4
Season the slices lightly with salt and pepper.
-
5
Mix your panko, melted butter, garlic powder, onion powder, paprika, salt, and pepper.
-
6
Set up three bowls in an assembly line. In the first bowl, place the 1/2 cup of flour and season with salt and pepper. Crack the eggs into the middle bowl and beat them lightly.
-
7
Add the panko mixture to the last bowl.
-
8
Dredge each avocado slice in the flour.
-
9
Next, the beaten egg, and finally coat them in the seasoned panko and place them on the wire rack or parchment paper. Finish coating all the fries.
-
10
Bake for 20-25 minutes, until the panko is nicely browned.
-
11
Meanwhile, mix up your Chipotle Lime Cream! Take an 8 oz container of Sour Cream and mix 1 tsp (or more to taste) of chipotle peppers (love this one that comes in adobo sauce), mixed with the juice of one lime. Add 1/2 tsp garlic powder and you're ready to go!
