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Instructions
In a small dish add the flour, chili powder, paprika, garlic powder, and kosher salt. Stir to combine. In another small dish add the egg and beat until frothy. In another dish add the panko breadcrumbs.
In an assembly line manner, roll the first avocado slice in the flour (give it a light tap to remove excess flour), then submerge it in the egg wash, followed by the panko bread crumbs. I gently push the panko into the avocado to ensure its evenly coated. Repeat with all of the avocado slices.
Lightly grease the air fryer basket with avocado spray, then place the avocado fries with some space in between, then lightly spray the fries with some avocado oil. Air fry on 390F for 7 minutes, flipping halfway through, or until desired crispiness. Depending on the size of your air fryer basket, will depend on how many batches you have to do. [See note # 3 for oven instructions].
Notes
Slicing avocado: Cut avocado in half and carefully remove the seed. Then gently insert your thumb in between the skin and flesh to peel the skin off. Place avocado flat side down and cut the avocado into slices.
Favorite types of dipping sauce for this recipe: buffalo ranch, plain ranch, chipotle aioli, or hot sauce.
Air fryer: Allow air fryer to preheat to 390F, most air fryers do this before you put the food in. If you must do it manually, allow the air fryer to preheat for 4 minutes. Different air fryers can yield different results when it comes to cook time and crispiness of the fries, panko should be golden brown and crisp. May need additional minutes depending on air fryer.
Oven instructions: Preheat the oven to 425F. Grease baking sheet, place panko breaded avocado fries on baking sheet, spray the top with a little avocado spray. Bake the avocado fries for 15 minutes, flipping halfway through, or until they are golden and crispy.