Equipment
- Oven
Ingredients
Avocado Fries Ingredients
- 1 semi-ripe but firm avocado sliced into 12 slices
- ¼ cup gluten-free 1:1 flour, plus more if needed
- 1 tsp garlic powder
- ½ tsp chili powder
- ½ tsp salt
- ½ cup plain, unsweetened plant-based milk
- 1 tbsp tamari or coconut aminos
- 1 tbsp sriracha
- ½ cup gluten-free panko bread crumbs
- ¼ cup nutritional yeast
- avocado oil spray, optional, for extra crispiness
- 2 tbsp finely chopped parsley leaves
Creamy Chipotle Dipping Sauce Ingredients
- 1 cup plain, unsweetened vegan Greek yogurt
- 7 oz can chipotle peppers in adobo sauce, reduce for less spice
Method
- Preheat oven to 450 and line a large metal baking sheet with parchment paper. Set aside.
- Combine the flour, garlic powder, chili powder, salt, milk, coconut aminos, and sriracha in one bowl. Whisk with a fork to combine. Should be slightly thinner than pancake batter.
- In a second bowl, combine bread crumbs and nutritional yeast.
- One at a time, use a fork to dip each slice of avocado in the batter, let excess drip off, and transfer to the second bowl of bread crumbs, tossing gently to coat. Transfer each coated fry to the baking sheet. Spray lightly with oil (optional, for extra crispiness).
- Bake for 10 minutes, flip and bake for 8 more minutes until golden and crispy.
- While avocado fries are baking, combine all ingredients for sauce and season to taste, adding extra spice if desired.
- Remove fries from oven and transfer to a serving plate. Sprinkle with fresh parsley and serve with dipping sauce!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
