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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.