CRISPY BAKED AVOCADO FRIES (VEGAN & GLUTEN-FREE)

INGREDIENTS

  • 3 large Avocados, ripe but still slightly firm

  • Vegan Chipotle Mayo, for dipping (Optional)

For the Dry Mix:

Crispy_Baked_Avocado_Fries_Healthy_GlutenFree_FromMyBowl-1.jpg

  • ½ cup Fine Almond Flour

  • ½ cup Cornmeal, finely ground

  • ½ tsp Paprika

  • ½ tsp Salt

For the Wet Mix:

  • ½ cup Gluten-Free Flour*

  • ½ cup – 1 cup Non-Dairy Milk (I used Almond)

  • ½ tsp Garlic Powder

  • ½ tsp Salt

INSTRUCTIONS

  1. Preheat the Oven to 475F, if you are using it. Add all of the ingredients for the Dry Mix into a small bowl and mix well.

  2. Next, add the Gluten-Free Flour, Garlic Powder, Salt, and 1/2 cup of Non-Dairy Milk to a separate small bowl. Mix to combine, adding extra liquid as necessary. The Wet Mix should have the consistency of a pancake batter once finished (don’t make it too thin!)

  3. Cut each Avocado in half lengthwise, then use your fingers to peel the outer skin of the Avocado off. Once you have finished, cut each Avocado half into 4 equal pieces. You should have 8 pieces total for each Avocado.

  4. Using separate hands, dunk each Avocado slice into the Wet Mix, let the excess drip off, and then place it into the dry mix and coat evenly. (Note: I like to “pick up” a small handful of breadcrumbs before I place the Avocado into the dry mix, and then sprinkle those on top of the Avocado to help coat it more efficiently)

  5. Repeat with the remainder of the Avocado slices, then bake accordingly:

    1. Oven: Place all of the Avocado slices on a greased or lined baking tray and cook for 10 minutes. Remove from the oven, flip each of the slices, and bake for an additional 5-7 minutes.

    2. Air-Fryer: Spray the bucket with a good coating of nonstick cooking spray, otherwise the Fries will stick. Then, place the Avocado slices into the container so they do not touch (you will need to do multiple batches). Bake each batch at 340F for 17-19 minutes; you do not need to flip the slices.

  6. Serve with Vegan Chipotle Mayo, or as desired. These are best consumed immediately, though they can be stored in the fridge for up to 3 days.

NOTES

  • I used Brown Rice Flour for this recipe, but any Gluten-Free blend should work. You can also use All Purpose Flour, if you are not Gluten-Free. Just keep in mind that each flour absorbs liquid at a different rate, so start with 1/2 cup of Non-Dairy Milk and go from there.

  • If you have a nut allergy, you can substitute the Almond Flour for finely-ground breadcrumbs, or more Cornmeal.

Source: frommybowl.com, written by Caitlin Shoemaker

Annah Kassen