Crispy Avocado Fries
Crispy Avocado Fries are breaded with panko, Parmesan, and smoked paprika; air fry at 400°F for 10 minutes until golden and crunchy outside with a creamy, buttery center.
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Method
- 1
Slice firm avocados into thick wedges — too thin and they fall apart.
- 2
Set up breading station: flour, beaten eggs, panko mixed with Parmesan and seasonings.
- 3
Gently dredge each wedge: flour, egg, panko. Handle carefully — avocado is delicate.
- 4
Spray with cooking spray. Air fry at 400°F for 8-10 minutes until golden and crispy.
- 5
Serve immediately with chipotle mayo and lime wedges.
Pro tip. Use firm, slightly underripe avocados — ripe ones turn to mush during coating. Handle gently; the coating does the heavy lifting. These don't hold well, so eat them right away.
Why the air fryer wins here
- Ready in 10 minutes. The same dish takes about 16 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 210 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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