Description
These Vegan Avocado Fries are crispy, golden, and delicious, coated with a flavorful mix of seasonings and panko breadcrumbs. Perfectly air fried for a healthier alternative to traditional fries and served best with a smoky chipotle mayo dip. An easy, quick snack or appetizer that is vegan and packed with creamy avocado goodness.
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
Chipotle Mayo (for serving)
- As needed, store-bought or homemade vegan chipotle mayo
Instructions
- Cut avocado: Cut the avocado in half, remove the peel and pit, then slice into ¼-inch (0.5 cm) thick pieces carefully to maintain shape.
- Prep coatings: In a small shallow bowl, mix together the all-purpose flour, garlic powder, salt, and black pepper. In a second small bowl, pour the non-dairy milk. Place the panko breadcrumbs in a third small bowl.
- Coat avocado: Working one slice at a time, use one hand to dip the avocado slice into the flour mixture first, coating evenly. Then dip it into the non-dairy milk, and finally transfer it to the panko breadcrumbs, pressing gently to coat both sides thoroughly. Repeat with all slices.
- Arrange and spray: Place the coated avocado slices in a single layer in the air fryer basket. Lightly spray the tops with oil spray to help crisping.
- Air fry: Cook in the air fryer at 400°F (200°C) for 12 minutes without preheating, or until the avocado fries are golden brown and crispy. Carefully flip halfway if desired for even crispiness.
- Season and serve: Remove the fries and while still hot, season with additional salt and pepper to taste. Serve immediately with chipotle mayo for dipping.
Notes
- Tip for coating: Keep one hand dry and the other wet for easier dredging — use the wet hand to pick up and dip the avocado, and the dry hand to sprinkle flour and panko to avoid clumping.
- Oven method: Preheat oven to 425°F (220°C). Arrange coated avocado slices on parchment-lined baking sheet, spray tops with oil. Bake 10 minutes, flip and spray again, then bake an additional 10 minutes until crispy and golden.
- Serving suggestions: Best served fresh and hot with chipotle mayo dip, but also delicious with vegan Dijon aioli or as a crispy avocado addition in bowls, tacos, or wraps.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 7 g
- Protein: 3 g
- Cholesterol: 0 mg
