This recipe is adapted from a cleaneatingmag.com
Avocado Fries
½ cup almond flour
¼ cup coconut flour
1 tsp sea salt
½ tsp each garlic powder and paprika
¼ tsp each onion powder and ground black pepper
1 large egg, beaten
3 avocados (Tip: Choose avocados that are just ripe; if they’re too soft, the fries will fall apart.)
Chipotle Dip
⅓ cup avocado oil mayonnaise
1 tbsp fresh lime juice
¼ tsp chipotle chile powder [OR SUBSITUTE SMOKED PAPRIKA OR REGULAR CHILI POWDER FOR A "LESS SPICY" DIPPING SAUCE]
⅛ tsp sea salt
Preparation
MAKE AVO FRIES
Preheat oven to 450ºF. Line a large baking sheet with parchment [if using conventional oven] [You can also fry these in an air friyer.]
In a medium bowl, combine almond and coconut flours, salt, garlic powder, paprika, onion powder and pepper.
Place egg in a separate small bowl .
Halve and pit avocados. Cut each half into 4 to 6 wedges.
Dip one wedge in egg then dredge in flour mixture and place on baking sheet. Repeat with remaining avocado, egg and flour mixture.
Mist fries with cooking spray and bake until golden, 15 to 18 minutes, turning over and misting with cooking spray halfway through.
MAKE CHIPOTLE/SMOKED PAPRIKA OR CHILI POWDER DIP
Combine all ingredients in a small bowl.
ENJOY!
Serve fries with dipping sauce on the side.
TAKE IT TO GO: Pack fries and dip separately. Reheat fries in a toaster oven or air fryer.
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