- 2 large firm and ripe avocados peeled and pitted
- juice of one lemon
- 1 large egg whisked
- 1 cup superfine blanched almond flour
- 1 cup grated parmesan cheese
- cooking oil spray
Slice avocado into thick wedges/slices, about 1/2 inch to 3/4 inch thick. I was able to get around 14 slices per avocado.
If baking fries, preheat oven to 400°F. Line a baking sheet with parchment paper and set aside. If not baking, skip this step and move on to the next step.
Optional step: to cut some of the bitterness that occurs when the avocado is cooked, I like to coat the avocados in lemon juice and also squeeze more fresh lemon juice over the avocados after they are done cooking. If the bitterness doesn't bother you, you can skip this step. Otherwise, add avocado slices to a bowl. Squeeze lemon juice over avocados. Gently toss avocado until they are evenly coated in lemon juice.
Assemble your coating ingredients. In a small bowl add whisked egg. Add almond flour and cheese to food processor and pulse until evenly mixed and parmesan cheese resembles coarse grains of sand. Pour into a medium bowl.
Line the part of your work station where you will be coating the avocado with parchment paper. Spoon a small amount of breading onto the parchment paper (just enough to cover the bottom of an avocado slice).
Dip an avocado slice in the egg wash. After it is fully coated, shake it a few times, making sure to shake off any excess egg drippings back into the egg bowl before adding it to the breading. The reason for doing this is that you don't want the egg drippings going into the breading. The moisture will cause the breading to clump and they will no longer stick.
Place the avocado slice onto the small mound of breading, applying a little pressure so those breading sticks to the bottom of the avocado.
Wipe your hand that was holding the avocado so that your hand is also dry before touching the breading. Sprinkle breading over the surface of the avocado, until it is coated in crumbs. Use your fingers to gently press the breading onto the avocado so that it sticks. This works better than rolling the avocado in breading.
Carefully set the avocado slice onto your prepared baking sheet if baking or into the air fryer basket if you are using the air fryer. Repeat with remaining avocado slices. Make sure to place avocado fries in a single layer in basket or on baking sheet so they do not overlap or touch.
Spray surface of avocado fries with cooking oil spray. Oven: bake in preheated oven until coating is crispy, about 25 minutes. Air Fryer: set temperature of air fryer to 375°F and cook for about 10 minutes or until coating is dark golden brown and crispy.
If desired, squeeze fresh lemon juice onto fries. Serve immediately while still crispy. I served mine with spicy mayonnaise which I made by mixing mayonnaise with hot sauce. I also garnished with some fresh cilantro.
- If you do not have a food processor, make sure to finely grate the parmesan cheese until they are the size of grains of sand. Then whisk it with the almond flour until evenly mixed.
- Nutrition information does not include cooking oil spray. Nutrition facts assume all of the egg wash and breading is used, but in actuality, you will have some leftover, so the carb count is slightly less.