|5 min||20 min||2|
|2 avocado(s)||Avocado (sliced)|
|1/2 whole lime(s)||Lime juice (fresh) (optional)|
|1 dash||Black pepper|
|1/4 cup||All-purpose white flour|
|1 medium egg||Egg (lightly beaten)|
|1 cup||Panko bread crumbs|
|2 tbsp||Avocado oil|
|1 chile||Chipotle chiles in adobo sauce, La Costena (+ 1 tsp sauce, chipotle sauce )|
|1/2 cup||Mayonnaise (chipotle sauce )|
|1/3 cup||Greek yogurt, plain, 1% M.F. (chipotle sauce )|
|1/4 cup||Cilantro (coriander) (chopped, chipotle sauce )|
|1/4 tsp||Cumin (chipotle sauce )|
|1/4 tsp||Dill, dried (chipotle sauce )|
|1 pinch||Salt (chipotle sauce )|
|1 dash||Black pepper (chipotle sauce )|
For chipotle dipping sauce:
Place all ingredients in a blender or food processor and puree until smooth about 2-3 minutes or until the mixture is nice and creamy. Pour into a jar or small bowl and refrigerate for up to 4 weeks. Be sure to keep it in the fridge! Enjoy!
For avocado fries:
Pre-heat oven to 400°F. Pour 1 tablespoon oil in sheet tray or baking dish; set aside.
Squeeze fresh lime juice on avocado slices to preserve their colour while baking (this step is optional). Season with salt, pepper. Dredge in flour then dip in egg and coat in Panko breadcrumbs. Be sure the avocado slices are coated very well in the Panko.
Place in a single layer on the greased sheet pan. Drizzle with the remaining oil or spray with cooking spray. This will help the avocado slices crisp in the oven.
Bake for 15 minutes or until the avocados are golden and crispy. If desired, more oil can be drizzle while they are baking for additional crispness.
Serve with chipotle dipping sauce ( or with ranch, ketchup, or your favourite dip!