There is absolutely nothing in my mind that compares to a perfectly ripe avocado. Well, that was until I tried avocado fries. I’d be lying if I didn’t tell you that I was a wee bit skeptical. I don’t typically like to mess with avocados, as they’re so magnificently delicious on their own — but I realized that, when done right, avocado fries are just as extraordinary. Coating slices of a ripe avocado in egg followed by panko breadcrumbs delivers just the right amount of crunch. And a quick stint in the oven yields a golden-brown exterior, while maintaining the vibrant green color we all know and love.

Of course, these fries are delicious on their own. But to make them even better, I whipped up a creamy chipotle sauce to go with. Made from sour cream, canned chipotle in adobo sauce, fresh chives, and Cajun seasoning, it adds a touch of freshness and some acidity that’ll keep you going back for more. I truly can’t wait for you all to try this unexpectedly delicious twist on avocados.

Why you’ll love it

Key ingredients in Avocado Fries

What to serve with Avocado Fries

Baked Avocado Fries

Serves 2 to 3

For the avocados:

2 ripe but firm medium avocados

1 large egg

1 cup panko breadcrumbs

1/2 teaspoon granulated garlic or garlic powder

1/2 teaspoon smoked paprika

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper (optional)

For the sauce:

1 cup sour cream or Greek yogurt

1 tablespoon canned chipotle in adobo sauce or Mexican hot sauce

1 tablespoon finely chopped fresh chives (from 1 medium bunch)

1/2 teaspoon Cajun seasoning with salt

1/4 teaspoon kosher salt

Make the avocados:

1. Heat the oven to 425 F. Meanwhile, halve, pit, and peel two medium avocados. Cut each half lengthwise into 4 pieces (16 slices total). Whisk 1 large egg in a small bowl until foamy.

2. Stir 1 cup panko breadcrumbs, 1/2 teaspoon granulated garlic, 1/2 teaspoon smoked paprika, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper, if using, together in a baking dish or pie plate. Use the bottom of a flat measuring cup to crush the breadcrumbs into finer pieces.

3. Working with one avocado slice at a time, dip in the egg to coat, then let the excess drip off. Place in the breadcrumb mixture and toss and press down gently until coated on all sides. Place the breaded slices on a baking sheet, spacing them evenly apart.

4. Bake, flipping the slices halfway through, until golden-brown, about 16 minutes total (this is a good time to make the sauce). Let cool for 5 minutes. Sprinkle with more kosher salt if desired.

Make the chipotle sauce:

1. Stir ingredients together in a small bowl. If the mixture is too thick, thin out with a little water as needed. Serve with the avocado fries.

Recipe notes

(Janette Zepeda is a culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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