Baked Avocado Fries

Summer is supposed to be coming to an end. Supposed to be. If theres one thing you should know about me is that I love the winter. I love the winter because I consider anything above a 75 to be hot. I love it when its 65 degrees out. It’s like heaven. So you can only imagine how I feel when La Jolla is in its high 80s… especially after it was able to maintain most of summer in the high 70s.

Most people wouldn’t deep fry anything in this summer heat. It’s the time for grills, barbecues, and bonfires right? Wrong! When cravings strike, you gotta do what you gotta do.

Well I never expected to crave avocado fries in the middle of this heat. I never expected to crave fries in summer in general. But of course, an avocado craving strikes. I tried taming my tastebuds by cutting open an avocado and eating it with some sea salt and a spoon. I thought that would tame my tastebuds but it didn’t. I guess it didn’t help that avocados went on sale at my local market… I couldn’t help myself.

I remember having this recipe tabbed. I was a little scared at first, but went with it anyways. All I can say is – I’m glad I did. The resulting avocado is very buttery and mellow in flavor – I recommend serving it with a flavorful aioli or (follow along me) some hummus.

Baked Avocado Fries

Adapted from Baked In


  • 3 ripe (but not overripe) avocados
  • 1/2 cup all-purpose flour
  • Salt and black pepper
  • 2 eggs
  • 2 cups panko breadcrumbs, substitute with regular if you must
  • 2 Tbsp butter or margarine, melted
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1 tsp salt
  • 1/4 tsp freshly ground black pepper
  • Cooking spray


  1. Preheat oven to 450 F. Line a baking sheet with foil and place a wire rack on the sheet. Set aside.
  2. Cut each avocado in half and remove the pit. I removed the pit by hitting the bit with the sharp side of my chef’s knife and twisting gently. The pit should come right out, attached to the blade.
  3. Prepare three bowls. In the first bowl, place the 1/2 cup of flour and add a pinch of salt and a few grinds of black pepper. In the second bowl, crack the eggs and beat lightly. In another last bowl, combine the panko and melted butter and combined. Then, add garlic powder, onion powder, paprika, salt, and pepper and stir to combine.
  4. Dredge each avocado slice through the flour, and then the beaten egg. Coat thoroughly with the panko and place on the wire rack. Repeat with the remaining slices. Spray lightly with cooking spray. Alternatively place the avocado fries on a baking sheet lined with parchment paper.
  5. Bake for 20-25 minutes, until panko is lightly browned. Cool for about ten minutes and serve with dipping sauce of choice.



I remember growing up hating everything about an avocado–taste, smell, texture and everything in between. Recently, I’ve developed a love for guacamole. I think it has to do with the lime that brings out the flavor of the avocado.

I like to eat this guacamole with almost anything. Sometimes I’ll add it to my cheese quesadilla, other times I just grab a bag of tortilla chips. Guacamole is not only healthy, but also delicious! Try this recipe out for yourself and hopefully you will be able to share my love for it too.

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