CRISPY CRUNCHY BAKED AVOCADO FRIES
2 firm avocados
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1 1/2 cups panko or regular breadcrumbs
Arrange a rack in the middle of the oven and heat to 350 degrees.
Prepare the breading assembly line: Use 3 separate wide, shallow bowls. Whisk the flour, salt and pepper in the first bowl, beat the eggs in the second bowl, and place the breadcrumbs in the third bowl.
Arrange the bowls in order, with flour mixture first, then eggs and bread crumbs. Place a baking sheet next to the bowl of bread crumbs.
Slice avocados: Use a chef's knife to halve the avocados, cutting from the stem end to the base. Remove and discard the pits. Cut each half into 6 (1/2-inch-wide) slices, and remove and discard the skin.
Flour the avocado slice: Working with 1 avocado slice at a time, coat in flour, then egg, and finally breadcrumbs. Start with coating it in the flour mixture, shaking off any excess.
Dip the avocado slice: Dip the flour-coated avocado slice in egg, making sure the egg completely coats the slice.
Bread the avocado slice: Roll the avocado slice in the breadcrumbs. Make sure it is fully covered and well-coated.
Place the slices on a baking sheet and repeat: Place the breaded avocado slice on the baking sheet. Repeat the process with all the slices, spacing them about 1-inch apart on the baking sheet.
Spray the avocado fries with cooking spray.
Transfer the baking sheet to the oven and bake until the fries are golden-brown, 20 to 25 minutes. Remove the baking sheet from the oven halfway through cooking and flip each avocado fry over with a flat spatula or tongs to ensure it cooks and browns evenly.
Remove the baking sheet from the oven and let cool 2 to 3 minutes before serving.
Makes 2 to 4 servings.
Storage: Leftover fries can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 300-degree until warmed through.