I ran across a photo of these on a food-porn site, and it intrigued me because they look great and I really like avocados.
The ingredients list is pretty short, and one of the two versions I present is actually a low-carb version. I found the full-carb version to have more crunch, but both versions were good.
Before you make these, ensure you know how to properly (and safely) peel and pit an avocado. Here’s a short video from Serious Eats that shows how.
The two versions are made the same way, with only one ingredient being changed. The low-carb version uses almond flour in the breading, while the other is a simple panko breading. Note that the panko version cooks a little faster, so if you make it that way, keep an eye on it when cooking so the panko doesn’t overtoast.
You can make a quick dipping sauce for these by mixing equal parts of mayonnaise and sweet chili sauce (for Thai spring rolls).
What you’ll need
- 2 large avocados—unripe ones are easier to work with (less squishy)
- 2 beaten eggs
For the breading:
- 2/3 cup almond flour or panko
- 3T finely grated hard cheese, such as Romano, aged Gouda, Parmesan
- 1t garlic or onion powder
- Parchment paper
What to do:
Start heating your oven to 450° and line a large baking pan with parchment paper. Set aside.
Beat the eggs in a shallow bowl, then mix the breading ingredients in a separate shallow bowl. Set both aside.
Slice the avocados just like the Serious Eats video shows. If you don’t watch the vid, just peel and pit the avocado, then cut into 1/4 – to 1/3-inch-thick slices.
Dip a slice into the egg wash, then coat in the breading before placing on your parchment-papered baking sheet. Repeat until all the slices are breaded.
Bake 7-8 minutes, then turn them over. I used tongs, but a spatula may work, too. Cook an additional 5-6 minutes, until the coating is browned and crisp.
Serve hot with dipping sauce.
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