Why tortilla chips make the crispiest avocado fries
Crispy and crunchy on the outside, creamy and avocado-y on the inside. Who needs regular potato fries when you’ve got avocado fries?
Here’s the one trick that sets these apart from every other recipe out there: instead of panko, I coat them in crushed tortilla chips. They bake up super crisp, they’re naturally gluten-free, and they bring a little Tex-Mex flavor along for the ride.
If you’re skeptical they’ll turn out mushy, I was too. But the texture is honestly so close to a real French fry that they fly off the tray every time. Serve them with your fave dipping sauce and watch them disappear!
Wow, I love the use of tortilla chips here! I can’t wait to try it out!!
– Kristen W.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Avocados: Look for ones that are ripe but still firm, with no soft spots and smooth, dark skin.
- Flour: All-purpose or a gluten-free 1-to-1 blend both work.
- Egg and milk: Whisked together, they help the coating stick. Regular or non-dairy milk is fine.
- Tortilla chips: The star of the show. A more fragile chip (like Santita’s or Xochitl) crushes fine and sticks better than a sturdy one. Panko works in a bind, but the texture won’t be the same.
- Seasonings: Cumin, garlic powder, and paprika. Add chili powder or cayenne if you want some heat.
Step-by-step Instructions
Please see the recipe card below for more detailed ingredient amounts and instructions.
Crush the tortilla chips.
Add the chips to a Ziploc bag and crush them fine with a mallet or rolling pin. Big chunks fall off, so the finer the better.
Cut the avocados.
Halve each avocado, remove the pit, and peel. Cut each half into 4 wedges so you get 8 slices per avocado.
Coat the slices.
Use three shallow bowls: flour with half the salt and pepper, whisked egg and milk, and the crushed chips with the seasonings and remaining salt and pepper.
Dip each slice in flour, then egg, then press into the crushed chips. Lay them on a parchment-lined baking sheet in a single layer, none touching.
Bake until crispy.
Spritz the slices with cooking spray and bake at 425°F for 10 to 12 minutes, flipping halfway, until golden and crisp. Air fryer option: cook at 390°F for 10 to 12 minutes, flipping halfway.
The Sheet Pan I L❤️VE!
Your veggies will end up steaming instead of roasting if you overcrowd the pan. So my tip… use the largest sheet pan you have and spread everything out!
How to store and reheat
Crush the chips up to 1 to 2 days ahead and keep them in a sealed bag.
Store leftovers in an airtight container in the fridge for 3 to 4 days, though the coating softens as they sit. Reheat in a 350°F oven or toaster oven for 10 to 15 minutes to bring back the crisp. (Skip the microwave, it turns them mushy.)
Freezing isn’t recommended for these. The avocado texture doesn’t hold up after thawing.
Avocado Fries FAQs
They’re baked instead of deep-fried and use just a spritz of oil, plus avocados bring fiber and good fats. They make a fun, lighter swap for regular fries.
Stick to the flour, then egg, then chips order, and press the crushed chips on firmly. The flour gives the egg something to grab, and the egg glues on the chips.
A ripe-but-firm one with no soft spots. Too soft and it gets mushy and hard to bread. Pop off the little stem to check: green underneath is good.
Yes. Air fry at 390°F for 10 to 12 minutes, flipping halfway, until golden and crisp.
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Avocado Fries Recipe
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Equipment
Ingredients
- 2 large avocados * peeled, pitted, cut into 8 slices each
- ¼ cup all purpose flour or a gluten-free 1-to-1 blend
- 1 tsp. salt divided
- ½ tsp. black pepper
- 1 large egg large
- 1 Tbsp. milk or a non-dairy substitute
- 1 cup crushed tortilla chips
- ½ tsp. cumin
- ½ tsp. garlic powder
- ¼ tsp. paprika
Instructions
- Preheat the oven to 425℉.
- Cut the avocados in half, remove the pits, take off the peels, and then cut into 8 slices.
- Add flour, ½ teaspoon salt, and ¼ teaspoon black pepper to one medium-sized shallow bow. Whisk together the egg and milk in a second shallow bowl. Mix the crushed breadcrumbs, cumin, garlic powder, paprika, ½ teaspoon salt, and ¼ teaspoon pepper in a third shallow bowl.
- Dip a few of the avocado slices in the flour, dredge in the egg wash, making sure to let any excess drip off, and then coat with the crushed tortillas, pressing the crumbs into the slices so they stick. Repeat this until all of the pieces are completely covered.
- Lay the coated slices on a parchment paper-lined baking sheet.
- Spritz all of the slices with a bit of non-stick cooking spray.
- Bake in the preheated oven for 10-12 minutes, flipping halfway through. They should be lightly golden and crispy when done.
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Video
Notes
Meal Prep and Storage
- How to prep ahead of time: If needed, you can crush the tortilla chips up to 1 to 2 days ahead of time, just keep them in an sealed bag.
- How to store: Keep leftovers in an airtight container in the fridge for up to 3-4 days. Be aware the coating will soften as they sit in the refrigerator, however.
- How to freeze: It is not recommended to freeze avocado fries.
- How to reheat: The best way to maintain their crispy coating is to return them to a 350 degree oven or toaster oven for 10-15 minutes, or until heated through. Microwaving them is NOT recommended and will likely result in mushy instead of crispy fries.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Dipping sauces to try
Half the fun is the dip. A few favorites: plain old ketchup, Roasted Tomato Salsa, Avocado Ranch, Spicy Sriracha Mayo, Chick-fil-A Sauce, or our Secret Sauce.
More fry recipes to try
Can’t stop at avocado? Make these Air Fryer French Fries, Crispy Baked Parmesan Garlic Fries, or Parmesan Crusted Zucchini next.
I love all of your healthy Gluten free recipes ❣️ Lately I have had trouble keeping weight on due to several auto immune diseases, the one that has me eating Gluten free is celiac disease, I also have RA, IBS, Fibromyalgia, and a few other crazy auto immune diseases. But, I have been loving me some Avocados lately . I can’t wait to try this awesome recipe. Thanks 💓🥑🍟
Yay! I’m so happy you’re enjoying them. And wow – you’re such a strong woman to be thriving with all of those illnesses. I’m with you on the avocado love, so you’ll definitely find a LOT of avocado recipes on the site here 🥑 Thanks for taking the time to leave your comment, Cathy!
I don’t find many recipes that are gluten-free, nut-free and vegetarian and also look interesting and delicious enough to make me really want to try them. So I usually fall back on just making the same uninspired meals. I’m looking forward to trying this one – and thank you for the tips on which avocados to choose!
Yay, Gael! I am so excited this recipe interests you. Can’t wait to hear what you think when you make them! 🙂
I don’t know how you thought of making avocado fries but I’m glad you did! I love avocado and this recipe looks so good! I definitely need to give this a try, thank you!
Lol… just a little ingenuity in the kitchen 😉 Thanks so much for your comment and rating, Bryan!
These look amazing. I’m running to the store for more avacado ASAP.
LOL. Yay!! Can’t wait to hear what you think, Moriah!
Wow, I love the use of tortilla chips here! I can’t wait to try it out!!
Tortilla chips have an excellent texture on these Avocado Fries! Can’t wait to hear what you think!! 🙂
YUM! This sounds like the perfect snack! 🙂
Thank you so much, Kristen!! 🙂
Wow! I never thought to turn avocados into fries. What a great idea. Will have to try soon!
Yes, Christa! They’re SO good! Can’t wait to hear what you think!
I absolutely LOVE avocados and these sound divine but I am wondering about the tapioca starch and xanthan gum. How vital are they to this recipe? I live in a small town and those items are hard to find (I know, I’ve looed). I would love to make these but am wondering if those items could be left out.
Hi Amy! The tapioca starch and xanthan gum are what I used as a gluten free substitute for regular all purpose flour. Another great alternative that is much easier to find is cornstarch. I would definitely use one of these as it aids in holding the tortilla chips on the avocados. Hope this helped!