Satisfy your next snack attack with these Baked Avocado Fries, served with a dairy free jalapeño ranch sauce for dipping. Healthy, crispy on the outside, creamy on the inside!

This post is sponsored by Darling Citrus. All opinions are my own.

Baked Avocado Fries – Crispy on the outside, creamy on the inside!

Avocados have been having enjoying their moment in the spotlight for a while now and I don’t see that changing anytime soon! But if you’re looking for more creative ways to enjoy them besides the obvious basic avocado toast (no judgment if you’re still into it, I am too!) or simply chucking them into a salad, then you 100% need to try these Baked Avocado Fries!

My friends at Darling Citrus recently sent me heaps of their Suavo Avocados® to play around with, which had me feeling like a legit avocado QUEEN. These avocados are grown in Mexico, Chile and Peru. The lush growing climate of these regions gives these avocados a superior flavor and a super smooth texture, making them ideal for these crunchy on the outside, creamy on the inside avocado fries!

What makes these baked avocado fries so irresistible

• Avocado wedges are coated in crunchy panko breadcrumbs and baked until they’re golden and crispy on the outside.
• Baking them instead of frying cuts down on the amount of oil, making them a healthier snack option compared to fried foods.
• Baking avocados creates an incredibly smooth, rich texture. It’s a delicious thing to try!

Serve them with a dairy-free ranch dip!

And, because no fries are complete without a sauce to accompany them, these Baked Avocado Fries are served with a spicy, creamy dairy-free jalapeño ranch for the ultimate dipping experience!

How to make the jalapeño ranch dipping sauce

Here’s what you’ll need to make the jalapeño ranch:

• 1/4 cup mayonnaise
• 1/2 cup full fat coconut milk
• 1 tablespoon apple cider vinegar
• 1 medium jalapeño, seeds, ribs and pith removed and roughly chopped
• 2 tablespoons parsley
• 2 teaspoons dill
• 1 tablespoon chives, roughly chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon freshly cracked black pepper

To make the sauce, simply combine all the ingredients together in a food processor or high-speed blender until combined. You’ll want to blend long enough to make sure that the jalapeño pieces are mostly broken down.

Avocado ripening and storage tips

Ripe avocados are ideal for this recipe. If your avocados have not ripened, you can store them on the counter top for 4-5 days. If they are already ripe, keep them in the refrigerator and enjoy within 2-3 days.

Pro tip: Speed up the ripening process by placing your avocados in a brown bag along with a ripe apple or banana. These fruits contain a natural plant hormone called ethylene, which triggers ripening in mature fruit. The paper bag traps the ethylene gas that’s produced by the fruit and speeds up the ripening process!

More yummy vegetarian snacks you’ll love:

Sriracha Honey Buffalo Cauliflower

Sweet Potato Tempura

Cucumber Caprese Bruschetta

Seven Layer Mediterranean Dip

Corn Fritters with Goat Cheese & Scallions

If you make these Baked Avocado Fries, leave a comment and rating below,
and share it on Instagram with #LePetitEats!

5 from 1 vote

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Baked Avocado Fries with Jalapeño Ranch

Satisfy your next snack attack with these crispy on the outside, creamy on the inside Baked Avocado Fries served with a dairy free jalapeño ranch.

Course Appetizer, Snack

Cuisine Dairy-free, Vegetarian

Keyword appetizers for sharing, avocado recipe, easy appetizers

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Calories 400 kcal

Ingredients

For the avocado fries:

• 2 large avocados sliced
• Juice of 1/2 lime
• Pinch of salt
• 1/4 cup flour
• 1 egg lightly beaten
• 1 cup panko bread crumbs
• Cooking oil spray I used avocado oil

For the jalapeño ranch:

• 1/4 cup mayonnaise
• 1/2 cup full fat coconut milk
• 1 tablespoon apple cider vinegar
• 1 medium jalapeño seeds, ribs and pith removed and roughly chopped
• 2 tablespoons parsley
• 2 teaspoons dill
• 1 tablespoon chives roughly chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt plus more to taste
• 1/4 teaspoon freshly cracked black pepper

Instructions

1. Pre-heat oven to 400 Degrees F. Squeeze fresh lime juice on avocado slices.
2. Add flour and salt to one shallow bowl and mix to combine. Add beaten egg to a separate shallow bowl. Add panko to a third shallow bowl. Dredge the avocado wedges in flour, followed by the egg and lastly in the panko, coating evenly.
3. Place avocado wedges in a single layer on a greased wire rack set over a baking sheet. Spray with cooking spray.
4. Bake for 15 minutes or until the avocados are golden and crispy, flipping once halfway through.
5. Meanwhile, make the jalapeño ranch. Combine all ingredients in a food processor or high-powered blender and pulse until smooth.
6. Remove avocado fries from the oven and sprinkle with extra salt, if desired Serve with jalapeño ranch on the side for dipping.

Recipe Notes

• While you can use any type of bread you’d like for this stuffing recipe, I highly recommend sourdough bread. Its naturally tart flavor lends the right amount of balance to the sweeter ingredients.
• Toasting the bread cubes in the oven first helps prevent a soggy stuffing. If you don’t have time (or oven space) to toast the bread, using one or two day old bread is another option.
• Don’t skimp on the fresh herbs! They add lots of savory flavor to this stuffing and brighten up the dish, too. Here I use fresh sage, thyme and parsley, but fresh rosemary or even fresh oregano would be lovely.
• You can cover the baking dish with aluminum foil while baking if you prefer a more moist stuffing, removing the foil during the last 15 minutes or so to let the top crisp up a bit.