The chipotle dipping sauce is a must! It adds so much flavor. The entire recipe takes just 30 minutes to make. While the idea of baking avocado might sound suspicious, it actually works. This avocado egg bake, for example, is wonderful. Baking makes the avocado extra creamy, and warm creamy avocado is a delicacy. These keto avocado fries are another great example. They are delightful by themselves, but please make the dipping sauce - it truly brings them to the next level. This has quickly become one of my family’s favorite snacks.
Ingredients
Recipe Card
Avocado oil spray: This neutral-tasting oil has a high smoke point, making it ideal for baking. Haas avocado: This variety is creamier and tastier than other varieties. I highly recommend it. For this recipe, try to pick an avocado that’s just ripe - not hard but also not very soft. You want it to retain its shape while baking. Almond meal: I like the coarse texture of almond meal, but it’s OK to use blanched almond flour if that’s all you have. And if you don’t mind the carbs/gluten, you can use breadcrumbs. To season: Kosher salt, garlic powder (or granules), and chili powder. Egg: I use one large egg. For the dipping sauce: Mayonnaise, sour cream, and chipotle hot pepper sauce.
You can also crush your own pork rinds, either in the food processor or by placing them in a Ziploc bag and repeatedly going over them with a rolling pin. You start by prepping the avocado - cut it open, remove the pit, peel it, and cut it into wedges. Next, dip the avocado wedges in egg and dredge them in seasoned almond meal. Serve the fries with the dipping sauce. To make the dipping sauce, I use Organic Harvest Chipotle habanero pepper sauce, which has a lovely smoky flavor and is quite potent. So, I use just one teaspoon. If your pepper sauce is not very spicy, you might want to use more of it. Taste and decide for yourself. Regardless of the sauce you use, it’s best to use a pepper sauce that’s not very vinegary. You want the first ingredient to be peppers, not vinegar.
