Although deep fried avocado fries are amazing, they are also pretty heavy. This recipe mimics the technique used in my eggplant parmesan recipe to produce a crispy, low-fat treat.
* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
Preheat oven to 425°F. You will set up three bowls in a line next to a rimmed baking sheet with a wire rack insert.
42g / ⅓ cup flour
½ teaspoon ancho chili powder
¼ teaspoon sea salt
¼ teaspoon pepper
In the first small bowl, combine flour, chili powder, sea salt, and pepper. Set aside.
2 eggs, beaten
In the second small bowl, whisk eggs until smooth.
60g / 1 cup panko breadcrumbs
In the third small bowl, place panko.
2 large avocados, sliced
Cut avocados in half and slice into 5 to 6 wedges per side.
Working in batches, place avocado wedges in bowl with flour mixture, turning to coat evenly. Transfer to the second bowl with eggs and turn to coat. Finally, coat with panko. Place coated wedge on wire rack placed over a rimmed baking sheet. Repeat with remaining wedges. (Note: This can be a rather messy process and is made somewhat easier if you have someone to help you and you each use one hand per bowl.)
Bake at 425°F until golden brown, about 16 to 18 minutes.
Remove and let cool slightly. Serve plain or with salsa, ranch dressing, or your other favorite dip.
From MakeBetterFood.com. . (makebetterfood.com/recipes/baked-avocado-fries/). Adapted from Kim's Healthy Eats.
Preheat oven to 425°F. You will set up three bowls in a line next to a rimmed baking sheet with a wire rack insert.
In the first small bowl, combine flour, chili powder, sea salt, and pepper. Set aside.
In the second small bowl, whisk eggs until smooth.
In the third small bowl, place panko.
Cut avocados in half and slice into 5 to 6 wedges per side.
Working in batches, place avocado wedges in bowl with flour mixture, turning to coat evenly. Transfer to the second bowl with eggs and turn to coat. Finally, coat with panko. Place coated wedge on wire rack placed over a rimmed baking sheet. Repeat with remaining wedges. (Note: This can be a rather messy process and is made somewhat easier if you have someone to help you and you each use one hand per bowl.)
Bake at 425°F until golden brown, about 16 to 18 minutes.
Remove and let cool slightly. Serve plain or with salsa, ranch dressing, or your other favorite dip.
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