Crispy Baked Avocado Fries (Printable Version)

Crunchy avocado wedges baked to golden perfection with a savory, crispy coating and creamy inside.

# What You'll Need:

→ Avocado

01 - 2 large ripe avocados, firm but not mushy

→ Breading

02 - ½ cup all-purpose flour
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper
07 - 2 large eggs
08 - 1 tablespoon milk
09 - 1½ cups panko breadcrumbs
10 - ½ cup grated Parmesan cheese (optional)

→ For Serving

11 - Lemon wedges
12 - Favorite dipping sauce (e.g., aioli, ranch, or spicy mayo)

# How To Make It:

01 - Set the oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Cut each avocado in half, remove the pit, peel off the skin, then slice each half into 4 to 5 wedges about ½ inch thick.
03 - Combine flour, garlic powder, smoked paprika, salt, and black pepper in a shallow bowl.
04 - Whisk together eggs and milk in a second shallow bowl.
05 - In a third shallow bowl, mix panko breadcrumbs with Parmesan cheese if using.
06 - Dredge each wedge in the seasoned flour, dip into the egg wash, then coat thoroughly with the breadcrumb mixture.
07 - Place coated avocado slices in a single layer on the baking sheet. For crisper results, lightly brush or spray with olive oil.
08 - Bake for 18 to 22 minutes, flipping halfway through, until edges are golden and crisp.
09 - Remove from oven, allow to cool slightly, and serve immediately with lemon wedges and dipping sauce.

# Expert Advice:

01 -
  • They taste decadent but come together in under 40 minutes with zero frying oil splatter drama.
  • The contrast between the crunchy panko crust and buttery avocado center is addictive enough that you'll find yourself making them weekly.
  • Everyone assumes they're complicated, so you get to quietly accept the compliments without effort.
02 -
  • Overripe avocados will fall apart no matter how gently you handle them; firmness is your friend here.
  • Don't skip the olive oil spray—it's the difference between crispy and disappointing, and you'll regret it if you do.
  • Serve them immediately while the contrast between hot and cold, crispy and creamy, is still happening.
03 -
  • Pat your avocado wedges dry with a paper towel after breading—any moisture trapped underneath will steam instead of crisp.
  • If you're making these ahead, bread them and refrigerate for up to 2 hours, then bake directly from cold for even crisper results.
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