Avocado Fries

Best Avocado Fries Recipe

Crispy and crunchy on the outside, perfectly creamy and avocado-ey on the inside… who needs regular potato fries when you have avocado fries?!

These tortilla-crusted fries completely changed my mind about the typical French fry. Not only are they made with good-for-you avocados, but they are also baked instead of deep fried. Plus, they’re gluten-free, and dairy-free. That’s a win-win-win in the health department!

If you’re like me, you might be a bit skeptical, thinking they’ll be mushy…

NO! I think you’ll be pleasantly surprised to see the texture is a lot like a traditional French fry.

These are perfect to serve as a side dish with dinner, as a delicious snack, or as a healthy appetizer at a party.

Ingredients

The simple ingredients you need to make these crispy baked avocado fries are easy to find at the grocery store:

• Avocado. Look for avocados that are slightly ripe yet firm to the touch and have no soft spots. Choose ones with smooth, black skin with as few bumps as possible.
• Flour. Whatever flour you bake with will work here. Both all-purpose flour and a gluten-free 1-to-1 blend are perfect.
• Egg. You will need one large egg.
• Milk. Choose the milk you prefer; either regular or a non-dairy alternative work equally well.
• Tortilla chips. These are crushed and used as the coating for the fries. Just about any type will work but opt for one you enjoy the flavor and texture of. Try to find a more fragile tortilla chip (like Santita’s or Xochitl) instead of a really sturdy chip. This will ensure your coating gets finely crushed and will coat the avocado slices easily. In a bind, panko breadcrumbs could be used, but the texture won’t be the same.
• Seasonings. Cumin, garlic powder, and paprika are in this recipe, but feel free to add some spice with chili powder or cayenne pepper.

Pro tip: When looking for avocados, remove the small ball, or stem, at the top of the avocado.  If it is green, then you have a good avocado.  If it is brown, it is not-so-good. Unlike when choosing avocados for guacamole, you do not want them to be too ripe. If already fairly ripe, your avocado fry assembly will be rather messy, and you will end up with mushy avocado fries instead of crispy.

How to Make Avocado Fries

Here are the easy steps to follow to make crispy avocado fries:

Crush the Chips

Place the tortilla chips in a Ziploc bag.

Use either a meat mallet, a rolling pin, or the handle of a spoon to crush the chips. You really want as fine a grind as possible.

Chunks that are too big will fall off of the avocados.

Cut the Avocados

Slice the avocados in half first. Carefully remove the pit, using the knife to gently twist it out of the meat.

Cut each half in two lengthwise, then in two again. You should end up with 8 evenly-sized avocado wedges. Repeat this with the remaining avocado.

(If you need more instructions, check out how to cut an avocado.)

Prepare the Coating

You will need three bowls for this process. Small or shallow bowls will work.

In the first bowl, add the flour, along with half of the salt and black pepper.

The second bowl consists of an egg and a little milk that has been whisked together. The beaten eggs are crucial to ensuring the tortilla chip coating adheres to the avocados.

Add the crushed tortilla chips along with the seasonings and the rest of the salt and pepper to the third bowl.

Coat the Slices

Line a baking sheet with parchment paper.

Carefully dip slices of avocado in the flour mixture first. Be sure to gently brush off any extra coating.

Set the flour-covered avocado in the whisked eggs, then dredge it in the tortilla chips.

Place the coated avocados in a single layer on the prepared baking sheet. Be sure none of them are touching for the crispiest results.

Bake in the Oven

Preheat the oven to 425℉.

Lightly spritz all of the avocado slices with some non-stick cooking spray. This step ensures they get that beautiful, golden crust.

Bake for 10-12 minutes. Flip each one halfway through cooking.

Serve the Avocado Fries

Now that you have the fries baked to crispy, golden perfection, what type of sauce pairs well with them? These are some of my personal favorite dipping sauces for avocado fries:

• Ketchup. Seriously. It’s the best dipping sauce for just about ANYTHING!
• Pomodoro Sauce. Another awesome tomato-based sauce.
• Roasted Tomato Salsa. A mild or medium salsa would taste great with these fries.
• Avocado Ranch. For avo-on-avo creamy deliciousness.
• Spicy Sriracha Mayo. Adding a little spice really takes these fries to another level.
• Chick-fil-a Sauce. Who says this sauce was reserved just for chicken nuggets.
• Secret Sauce. It’s like the best of ALL worlds when it comes to condiments.

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 a 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°F 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.

Are avocado fries healthy?

While avocado fries are definitely better for you than traditional deep-fried French fries, they are still rather high in calories. However, these are full of good-for-you fats.

What is the best way to make avocado fries?

The best method for making these fries is to slice a whole avocado into 8 equal slices, dredge each one first in flour, then in an egg wash, and finally in crushed tortilla chips. Then, bake the coated slices in the oven.

What is the best way to pick an avocado?

To choose an avocado, you need to consider what you are using it for. With this recipe, you want a ripe yet firm one with no soft spots. However, if you’re making guacamole or an avocado spread, you would want a softer one. Generally, look for smooth, black skin without many bumps.

Expert Tips and Tricks

• Be picky. Choose your avocado carefully. Look for one that’s firm and green inside.
• Fragile is okay. Avoid hard tortilla chips. Thin ones will break easier, and the coating will stick to the avocados better.
• Go for 3. The three-step process to coat the avocado slices ensures a crispy exterior that stays on.
• Don’t forget to spritz. Spray each piece with cooking oil to get them perfectly golden.
• Dip away. Try these fries with a variety of dipping sauces to find your favorite!
• Change the season. Switch up the flavor by adding Cajun seasoning, onion powder, or chili powder to the chip bowl or lime zest and a squeeze of lime juice to the egg wash.

More Fry Recipes

Fries are a favorite just about everyone can enjoy. But you don’t have to stick to just potatoes!

Of course, Crispy Baked Parmesan Garlic Fries, Air Fryer French Fries, and Air Fryer Sweet Potato Fries are classics.

But you have to try these Baked Parmesan Zucchini Fries, Air Fryer Zucchini Fries, or these Oven-Baked Parmesan Asparagus Fries.

More Avocado Recipes

Want a few more healthy avocado recipes? 

Try out this Easy Homemade Guacamole or this Avocado Corn Salad.

Avocado Egg Salad is delicious, and Avocado BLT Quinoa Salad is addictive.

Tap stars to rate!

5 from 7 votes

Avocado Fries Recipe

By: London Brazil

These Avocado Fries are a surprisingly easy way to enjoy a unique twist on a classic side dish. Simply slice an avocado, dip each wedge in flour, egg wash, then seasoned, crushed tortilla chips, and bake them in the oven.

Yield 4 servings

Prep 20 minutes mins

Cook 10 minutes mins

Total 30 minutes mins

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Ingredients 

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• ▢ 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 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

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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.

Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

5 from 7 votes

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Notes

*Look for ripe but still slightly firm avocados so they’re easier to work with.

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

Calories: 344kcal, Carbohydrates: 35g, Protein: 7g, Fat: 22g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 12g, Trans Fat: 0.03g, Cholesterol: 41mg, Sodium: 599mg, Potassium: 589mg, Fiber: 9g, Sugar: 1g, Vitamin A: 370IU, Vitamin C: 10mg, Calcium: 64mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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