Sometimes we need to think outside the box when it comes to avocados. Nobody needs a new variation of the same guacamole recipe; although, we aren’t knocking the deliciousness that is guacamole. We just mean that you create new flavors by getting creative with avocados. This recipe exemplifies that because avocados are taken to a whole new level. And the chipotle dipping sauce is straight fire!
- Prep Time:10m
- Cook Time:20m
- Serves: 4 servings
- Category: Dips & Spreads, Appetizers & Snacks, Vegan, Vegetarian
Ingredients
For the Crispy Avocados
- 2 large avocados, pitted and sliced
- 1/2 tsp. sea salt
- 1 c Panko breadcrumbs
- liquid from 1 (15oz.) can chickpeas
For the Chipotle Dipping Sauce
- 1 c raw cashews (soaked in water for 2 hours then drained)
- 1 chipotle pepper in adobo (from a can)
- 1 garlic clove, minced
- Juice of 1 Lime
- 1/4 c + 3 tbsp filtered water, plus more if necessary
- 1/4 tsp. cumin
- 1/2 tsp. sea salt
Instructions
For the Avocado Fries
- Preheat your oven to 400º F. Line a baking sheet with parchment paper or a silicone baking mat.
- After preparing the avocados, toss the Panko breadcrumbs and sea salt in a shallow bowl. Slowly pour in the liquid from the can of chickpeas and whisk to create a batter. Reserve the chickpeas for another recipe.
- Dredge each avocado slice in the batter and place the slices in a single layer on the baking sheet. Make sure that the slices are not overlapping.
- Place the fries in the oven and bake for 20 minutes. Remove when done.
For the Chipotle Dipping Sauce
- While the avocado fries are baking, you are going to make the dipping sauce.
- Add all of the ingredients to a food processor or high-speed blender and blend until smooth and creamy. Start with 1/4 cup of water and add more as needed.
- Pour into a bowl and set aside until the avocado fries are done baking.
- Serve the dip with the avocado fries and enjoy!
