Crispy Baked Avocado Fries (Vegan and Oil Free)

If you’re looking for a healthy alternative to fries, look no further. This recipe literally combines two of my favorite things (avocado and fries) and makes it super simple to get that crispy crunch as well. The recipe is vegan, oil free and can be easily made gluten free as well.

The post contains helpful tips and tricks to make sure you’re successful in your first attempt. But if you’re in a rush, please use the link above to jump to the recipe card at the end!

Jump to:

• 📋 Ingredients & Variations
• 🥑 Avocado Tips
• 👩🏽‍🍳Making Crispy Baked Avocado Fries (without getting hands sticky)
• 🍴Serving Suggestions & Storage
• 📖 Recipe

📋 Ingredients & Variations

This recipe is so simple – it just uses five ingredients, with the chickpea flour as a binding agent. I absolutely love how versatile chickpea flour is and it also takes on the spices so well.

This recipe is already vegan. If you’re vegetarian and want to use eggs (or don’t have chickpea flour on hand), you can use a traditional egg wash to make these fries. Prepare three bowls – one with all purpose flour, one with eggs whisked together, and another with the breadcrumbs. Then coat the avocado in that order.

To make it gluten free, you can use equal parts corn meal and almond flour (I typically recommend about 1/2 cup each sifted together) or you can use gluten free breadcrumbs.

To mix up the spices, you can add black pepper, curry powder, oregano, red chili flakes – really, make this recipe your own if you’d like! The batter is super versatile and can adapt to whatever spices you have at home.

🥑 Avocado Tips

Buying the right avocado: At the right ripeness, the avocados are soft, but not mushy. They’re usually a darker color (except for Haas avocados), and if they’re soft like that, perfect to eat the same day. If they’re a bit harder, buy and store in a brown paper bag to make it ripen faster (or add an apple to make it ripen even faster).

Pro tip: Ideally, buy a few different stages of ripeness – this way, you can use one today to make an easy avocado toast, and save the rest for later! Make sure to remove the overly brown bits before mashing.

Slicing avocados: First, slice the avocado into two halves. Twist to pull them apart. Then, carefully use the edge of a knife to dig into the pit, twist and remove. Discard the pit (or save it if you need to store half an avocado).

For avocado fries, you need really thin slices so you can coat the batter evenly. I typically slice each half of the avocado into quarters, and then remove the skin before slicing them into smaller pieces. To maintain the consistency, you can pop them in the fridge before you dredge them.

👩🏽‍🍳Making Crispy Baked Avocado Fries (without getting hands sticky)

Okay, we’ve all been there – we make something with a batter and breadcrumbs and our hands look like they’re caked with stuff. I have a secret tip for not getting your hands gross while making avocado fries. Ready? Okay, here’s the trick:

• First, set up a clean “workspace” – in order, from left to right (assuming you’re right hand dominant – flip order otherwise) – first, sliced avocados, then chickpea batter, then breadcrumbs, and finally, the baking sheet where you need to place the fries
• Use your left hand to toss the avocado in the batter: Pick up the avocado, drop it in the batter and turn it around a few times so all the sides are evenly coated with the batter (including the curvy part)
• Now, use your left hand to pick up the coated avocado and drop it in the bowl with the breadcrumbs: Using the same “sticky” hand, so to speak, drop your avocado in the other bowl.
• Then, use your right, non-sticky hand, or a spoon to sprinkle breadcrumbs on the exposed side of the avocado: Be generous here, and make sure the whole thing is covered. Then, use your right hand to flip the avocado slice and repeat the same thing.
• Finally, use your right hand to place the breadcrumb tossed avocado slice on the baking sheet: arrange additional slices 1-2″ apart from each other and you’re good to go.

🍴Serving Suggestions & Storage

I am convinced that the best dipping sauce for avocado fries is a super simple, two ingredient combination – mayonnaise (I used the vegan version) with hot sauce (like Sriracha or my favorite, Trader Joe’s habanero sauce).

I suggest you eat the avocado fries fresh since they’re the crispiest then. However, if you want to store them, you can place them in a neat row (and not on top of each other – that’ll make them soggy) in an airtight container and then store them in the fridge for up to 3 days. When you’re ready to eat, preheat your oven to 350F, place the fries on a baking sheet, and pop them in for about 15 minutes.

If you try this recipe, let me know! Leave a comment, rate it, and tag #urbanfarmie on Instagram or @urbanfarmie on Pinterest!

📖 Recipe