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When I first heard of avocado fries, I thought they were potatoes fried in avocado slices, but I was wrong! Avocado fries are sliced avocado wedges with the perfect plant-based coating for a crisp yet filling snack.
My vegan avocado fries recipe is fun to make, dip and share.
Enjoy these by themselves or make alongside a great main dish. You could even use them as the ‘meaty’ part of your next taco. They are equal parts creamy and crunchy.
Table of Contents
Ingredients for Fried Avocado Wedges
While you may not have fried these green beauties before, they follow the same basic components as dishes like tofu nuggets or buffalo cauliflower wings: some kind of flour, something wet to bind them and spices.
- All-purpose flour: The flour and spices make up the breading. Feel free to use the flour of your choice.
- Spices: I use a blend of sea salt, garlic powder, onion powder, paprika and cayenne pepper to flavor the breading. Omit the cayenne for a less spicy version.
- Plant milk: Unsweetened almond milk was my go-to for this recipe, yet feel free to use the plant milk of your choice.
- Panko breadcrumbs: For a truly crispy snack, panko breadcrumbs deliver the best crunch.
- Avocado Oil: This high-heat oil also helps to create a crunchy outcome.
- Avocados: The main event! This gorgeous, healthy-fat fruit is deliciously snack-able.
Ingredient Swaps
You can easily make this recipe gluten-free by swapping in your favorite gluten-free flour as well as gluten-free breadcrumbs. If you can’t easily find GF breadcrumbs then use GF crackers and blitz them quickly in a food processor to ‘crumb.’
Avocado oil is used as it is a high-heat oil. Swap with another high-heat oil of your choice. I was purposely ambiguous about the kind of milk to use since you can use any kind! I used almond milk in my version, yet any unsweetened oat milk, cashew milk or hemp milk works great as well.
How to Make Avocado Fries
To make this fun plant-based snack, you need three bowls. Much like my tofu nuggets and buffalo cauliflower bites, this fun recipe uses a few different blends to get that crispy texture you want in a ‘fry.’
To make these fries:
Step 1: Grab three bowls, one for the flour and spice mixture, one for plant milk and one for breadcrumbs and avocado oil.
Step 2: Peel and slice the avocados into nice wedges. Know that the amount of wedges you end up with depends on the size of your avocados.
Step 3: Dip each avocado wedge in the flour mixture (coat completely), then dunk in the plant milk. Finally, roll through the breadcrumb mixture. Each wedge should be completely coated on all sides.
Step 4: Bake the avocado fries in the oven until they are golden brown on all sides.
I recommend serving these crispy fries with Chipotle Ranch dipping sauce for the perfect snack. My vegan avocado fries make enough to share, so don’t be shy about inviting someone to snack time!
Dipping Sauce Options
I created a decadent, plant-based chipotle ranch dressing for my avocado fries recipe, yet you can dip them in a variety of sauces!
Add your preferred spices to my cashew cream for a great dip, coconut sriracha for a kicky sauce or my dairy-free queso dip from Simple Green Meals.
Play around with a sauce bar until you find the perfect dip for this savory snack.
Avocado Fries FAQs
They are great as the ‘meat’ in a taco, a side dish to veggie burgers or a fun appetizer to bring to the party. Or just eat them as a snack on your own and enjoy them all to yourself.
Yes! My avocado fries are baked in the oven, yet I also included air fryer directions as well, for the ultimate crispy snack. Feel free to traditionally fry them if you want.
Easy! Just swap out the all-purpose flour with gluten-free all-purpose flour, and swap the panko breadcrumbs with gluten-free bread crumbs or crumbled gluten-free crackers.
Serving Options
If you want to incorporate your vegan avocado fries into your next meal then I’ve got some great options for you. Swap out traditional fries with your vegan black bean burgers in favor of this unique option. They also work well with a variety of Tex-Mex dishes like my Austinite vegan tacos, tacos de papa or the bean and rice burritos.
You can also serve them to add some healthy fat into a lighter meal like along side my stuffed portobello mushrooms or bbq jackfruit tacos. They really are so versatile!
If you’ve noticed a theme you’re not wrong. I think these wedges go great with just about any taco or Mexican-inspired recipe! Get creative with how you use them, they are seriously delicious.
Whip up these avocado fries then leave a rating and review to let me know how yours turned out! I love getting your feedback.
Avocado Fries
Ingredients
- ½ cup all purpose flour
- 1 tsp sea salt
- ½ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- ½ cup plant milk
- 1 cup panko breadcrumbs
- 2 tbsp avocado oil
- 2 avocado
Chipotle Ranch Dressing
- ¾ cup raw cashews soaked 1-4 hours
- 2 tbsp lime juiced
- 1 tbsp canned chipotle pepper in adobo sauce
- ½ tsp cumin ground
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp dillweed dried
- ¼ tsp sea salt to taste
- ¼ tsp black pepper ground, to taste
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper. In a shallow bowl combine flour and spices. In another bowl measure out plant milk. In a third bowl combine breadcrumbs with avocado oil.
- Peel and remove pits from avocados. Cut avocado into wedges.
- Dip each wedge into the flour mixture followed by the plant milk, then into the breadcrumbs. Gently press to make sure the crumbs adhere to the avocado wedges. Place the wedges on the lined baking sheet. Bake 8-10 minutes, or until golden brown.
- Serve with Chipotle Ranch Dressing.
For Chipotle Ranch Dressing
- Soak cashews in water for 30 minutes up to overnight. Drain and rinse.
- Blend the cashews with remaining ingredients. If struggling to get creamy, add a little water and blend again. Repeat until creamy.
Equipment
- oven
Notes
- To make this recipe gluten-free, swap in gluten-free flour and gluten-free breadcrumbs.
- To use an air fryer, set temperature to 400°F and cook 8-10 minutes, flipping the wedges half way through.
- Store Chipotle Ranch Dressing in an airtight container and refrigerate until ready to serve. Use dip within 2-3 days.
These were really fun to make for a snack today and that dip was incredible!
I’ve never thought about turning avocado slices into fries! This sounds delicious.