Baked Avocado Fries w/Chili Ranch Dip

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So it isn’t a dessert — but it is a tasty treat.  I’m a fan of the nutrious (and tasty!) nature of Avocado’s so I jumped for joy when I found a recipe for Avocado fries… that are baked!!  I ran across the recipe on Baked In and alterated it to fit ingredients I had on hand.   These are delicious and have just the right amount of crunch to them – even more impressive, they stay green even after being in the fridge for several days!  I decided to pair it with a chili ranch dip, because let’s be honest, avocado doesn’t have much flavour naturally.  It added just the right amount of zing!  

Baked Avocado Fries

To make the Avocado fries you’ll need:

  • 2 ripe avocados (they should be slightly firm, but not soft)
  • 1/2 c – flour
  • salt and pepper
  • 2 eggs
  • 1 1/2 c – panko breadcrumbs
  • 1/4 c – grated parmesan cheese
  • 1 TBSP – melted butter
  • 1/2 tsp – garlic powder
  • 1/4 tsp – powdered cayenne pepper
  • 1/2 tsp – salt
  • 1/4 tsp – pepper

Let’s Bake!

Preheat the oven to 450 degrees.  Line a baking sheet with foil and spray lightly with cooking spray.

Slice avocados lengthwise – you’ll get around 22 slices.

Set up three bowls.  In the first bowl, place 1/2 cup of flour  and add a pinch of salt and pepper.

Crack the eggs into the middle bowl and beat lightly.

In the last bowl, combine the panko and melted butter and mix with fork.  Add garlic powder, cayenne pepper, paremsan cheese, salt and pepper.  Mix.

Coat each avocado slice in the flour, then the egg, then thoroughly with the panko.  Place on baking sheet.

Bake for 10-12  minutes, then turn and bake an additional 10-12 minutes, until panko is lightly brown.  Cool for about ten minutes and serve with dipping sauce!

Note: If you don’t have panko breadcrumbs on hand, this does work with regular breadcrumbs, it just doesn’t have that lovely crunchy nature of panko!
Chili Ranch Dip

To make the chili ranch dip you’ll need:

  • 1/4 tsp – dried oregno
  • 1/2 tsp – salt
  • 1/2 tsp – garlic powder
  • 1/2 tsp – cumin
  • 1/2 TBSP – cayenne pepper powder
  • 1/2 TBSP – chili powder
  • 2 1/2 TBSP – dry ranch mix
  • 1/4 c – fresh chopped cliantro
  • 1 c (8 0z) – sour cream
  • 1 c (8 oz) – mayo
  • 3 green onions, chopped

Mix ingredients until well blended.

Note: If you prefer a less spicy only add chili powder, or add more sour cream.

Enjoy!

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