Crispy Baked Avocado Fries (Printable)

Golden avocado wedges baked crisp with panko and Parmesan, served with lemon and dipping sauces.

# What you 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, such as aioli, ranch, or spicy mayo

# How to make it:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Slice each avocado in half, remove the pit, peel off the skin, and cut each half into 4 to 5 thick wedges approximately 1/2 inch wide.
03 - In a shallow bowl, combine flour, garlic powder, smoked paprika, salt, and black pepper.
04 - Whisk eggs with milk in a separate bowl until blended.
05 - In a third bowl, mix panko breadcrumbs with Parmesan cheese if using.
06 - Dredge each avocado wedge first in the seasoned flour, then dip in egg wash, and finally coat thoroughly with the breadcrumb mixture.
07 - Place coated wedges in a single layer on the baking sheet and lightly spray or brush tops with olive oil for crispiness.
08 - Bake for 18 to 22 minutes, turning halfway through, until golden brown and crisp.
09 - Allow to cool briefly before serving immediately with lemon wedges and your preferred dipping sauce.

# Helpful Hints:

01 -
  • They crisp up beautifully in the oven with just a light spray of oil, so you get that satisfying crunch without deep frying.
  • The three-step breading process locks in the avocado's creaminess while the panko gets golden and stays crispy all the way through.
  • They come together in under 40 minutes total, making them perfect for unexpected guests or when you want an impressive appetizer that didn't demand hours of prep.
02 -
  • Wet hands before dredging make everything stick better and prevent the avocado from sliding around—I learned this the messy way and now I dip my fingers in water between every few wedges.
  • The halfway turn is not optional; avocados cook unevenly if one side stays face-down the whole time, and you'll end up with a soggy bottom and crispy top instead of crispy all over.
03 -
  • If your avocados are on the softer side, refrigerate the breaded wedges for 15 minutes before baking—the cold helps them hold their shape and the crust adheres better.
  • A light hand with the olive oil spray is key; too much and they get greasy, too little and you lose that golden crispiness that makes these special.
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