Description
These Vegan Avocado Fries are crispy, flavorful, and perfect as a snack or appetizer. Coated in seasoned flour and panko breadcrumbs, then air fried to golden perfection. Serve with a creamy chipotle mayo for a delicious dip.
Ingredients
Scale
Avocado Fries
- 1 large avocado (ripe but slightly firm)
- 2 tablespoons all-purpose flour (more as needed)
- ¼ teaspoon garlic powder
- ¼ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 3 tablespoons non-dairy milk (plain, unsweetened)
- ½ cup panko breadcrumbs
- Oil spray
For Dipping
- Chipotle Mayo (for serving)
Instructions
- Cut avocado: Cut the avocado in half, remove the peel and pit, then slice into ¼-inch thick slices.
- Prep coatings: In a small shallow bowl, mix together the flour, garlic powder, salt, and pepper. Pour the non-dairy milk into a second small bowl. Place the panko breadcrumbs into a third small bowl.
- Coat avocado: Working one slice at a time, first coat the avocado slice in the flour mixture using your dry hand to sprinkle the flour. Then dip it into the non-dairy milk with your wet hand. Transfer the slice to the panko breadcrumbs and coat both sides thoroughly. Repeat for all slices.
- Air fry: Arrange the coated avocado slices in the air fryer basket without overlapping. Spray the slices lightly with oil spray. Cook at 400°F (200°C) for 12 minutes until golden brown and crispy. Season with a little extra salt and pepper while hot.
- Serve: Serve immediately with chipotle mayo for dipping. Enjoy while fries are fresh and crispy.
Notes
- Coating tip: Keep one hand dry for flour and panko, and the other hand wet for the milk to make coating easier and less messy.
- Oven method: Preheat oven to 425°F (220°C). Arrange coated avocado slices on parchment-lined baking sheet, spray with oil. Bake 10 minutes, flip, spray again, and bake another 10 minutes until crispy and golden.
- Serving suggestions: Best served fresh with chipotle mayo or vegan Dijon aioli. Great in bowls, tacos, or wraps as a crispy addition.
