These vegan (egg-free) avocado fries are crispy and delicious! Coated in seasonings and panko breadcrumbs for crunch. Serve this air fried avocado with chipotle mayo for dipping. Oven method included.
Cut avocado: Cut the avocado in half, remove the peel and pit, then cut into ¼-inch (0.5 cm) thick slices.
Prep coatings: In a small shallow bowl, mix together flour, garlic powder, salt, and pepper. Add milk to a second small bowl. Add panko to a third small bowl.
Coat avocado (see note 1): Working with one slice at a time, cover the avocado in the flour, then dip it in milk. Transfer the avocado to the panko and coat both sides. Arrange the coated avocado in an air fryer basket (see note 2 for oven method).
Spray and bake: Spray slices with oil. Bake in an air fryer (no need to preheat) at 400°F (200°C) for 10 to 12 minutes, or until golden brown. While hot, season with salt and pepper to taste. Serve with chipotle mayo for dipping.
Notes
Tip for coating: When coating/dredging, it is usually helpful to keep one hand "dry" and the other hand "wet". For example, pick up the avocado slice with your right ("wet") hand and add it to the flour. Then, use your left ("dry") hand to scatter the flour over the avocado. Pick up the floured avocado with your right hand and dip it into the milk and transfer it to the dish of panko. Then use your left hand to sprinkle the panko over the avocado. (This sounds more complicated than it is, but it's worth trying!)
Oven method: To bake these avocado fries, preheat an oven to 425°F (220°C). Arrange the avocado fries on a parchment lined baking sheet, spray the tops with oil and bake for 10 minutes. Then, flip the avocado fries, spray again with oil, and bake until golden brown and crispy, about 10 more minutes.
Serving suggestions: As fries, these are best served with chipotle mayo—but this Vegan Dijon Aioli is delicious too. You can also serve these crispy slices of avocados in bowls, tacos, or wraps. Best served fresh.