Crispy Baked Avocado Fries (Printable)

Golden crunchy avocado wedges baked to perfection with a creamy center and flavorful breading.

# What You’ll Need:

→ Avocado

01 - 2 large ripe avocados, firm but not mushy

→ Breading

02 - 1/2 cup all-purpose flour
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - 2 large eggs
08 - 1 tablespoon milk
09 - 1 1/2 cups panko breadcrumbs
10 - 1/2 cup grated Parmesan cheese (optional)

→ For Serving

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

# How-To:

01 - Set the oven to 425°F and prepare a baking sheet by lining it with parchment paper or applying a light grease.
02 - Slice each avocado in half, remove the pit, peel away the skin carefully, then cut each half into 4 to 5 wedges about 1/2 inch thick.
03 - Combine the all-purpose flour, garlic powder, smoked paprika, salt, and black pepper in a shallow bowl.
04 - Whisk together the eggs and milk in a separate shallow bowl until smooth.
05 - In a third bowl, blend the panko breadcrumbs with Parmesan cheese if using.
06 - Dip each avocado wedge sequentially into the flour mixture, then the egg wash, and finally coat evenly with the breadcrumb mixture.
07 - Place coated avocado wedges in a single layer on the baking sheet and lightly spray or brush with olive oil for added crispness.
08 - Bake for 18 to 22 minutes, turning once halfway through, until the wedges are golden brown and crunchy.
09 - Remove from the oven, allow to cool briefly, then serve immediately with lemon wedges and your preferred dipping sauce.

# Expert Hints:

01 -
  • That magical contrast between creamy center and shatteringly crisp exterior happens every single time—no fried oil splatter required.
  • It transforms avocados into something everyone will actually finish instead of picking at politely.
  • Comes together in under 40 minutes with zero fancy techniques or equipment you don't already own.
02 -
  • The avocado needs to be ripe enough to taste good but firm enough not to crumble—this balance matters more than you'd think, and slightly underripe is better than overripe.
  • Don't skip the olive oil spray on top; the oven won't crisp the panko properly without it, and that's the whole point of this recipe.
  • Make these to order rather than ahead of time, because they genuinely taste best within minutes of coming out of the oven.
03 -
  • Flip the avocado wedges halfway through baking so the bottom gets as golden and crispy as the top—this detail is what separates good ones from ones people actually finish.
  • If you're making these for a crowd, you can bread them an hour ahead and store them on a plate in the fridge, then bake them when you're ready to serve so the coating stays fresh.
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