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Baked Avocado Fries

Earlier this week I went to make baked avocado fries and did a search on the blog to double check the oven temperature.  But, what did I find when I searched?!  NOTHING!   I can not believe that I have not posted this recipe yet because I literally make it every week.  It is a favorite of mine and it is definitely going to be a favorite of yours (if you love avocados, and who doesn’t!?)

1 Avocado

2 Eggs

1/3 Cup Flour

1/4 Cup Quinoa

1/4 Cup Shredded Parmesan

Salt, Pepper, Garlic Salt, and Cayenne Pepper

The perfect Avocado!

The perfect Avocado!

Baked Avocado Fries Ingredients

Baked Avocado Fries Ingredients

Preheat oven to 425

Prepare a line cookie sheet by lining with tin foil or parchment paper and placing a cooling rack on top

Spray with cooking spray and set aside

In a small bowl, crack eggs and whisk

In another small bowl, pour flour

In another small bowl, combine and mix thoroughly the quinoa, parmesan, and spices 

Cut avocado in half, remove seed, and cut into sections

Remove sections from avocado flesh and set on cutting board

Place 2-3 avocado pieces in flour, transfer to egg wash, then the quinoa mixture

Tip:  Use one hand for the flour and the other for the wet ingredients!  That way you won’t have to keep washing your hands 

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Place dipped avocado on cooling rack in cookie sheet

Ready to go into the oven

Ready to go into the oven

Repeat until all avocado slices are dipped 

Bake in oven for 5-10 minutes, or until quinoa and parmesan start browning 

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Remove from oven and let cool

When cooled, plate and serve with ranch or dipping sauce of choice

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Baked Avocado Fries and a side of Ranch!

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Baked Avocado Fries
Serves 2
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
434 calories
40 g
193 g
24 g
17 g
6 g
205 g
405 g
1 g
0 g
17 g
Nutrition Facts
Serving Size
205g
Servings
2
Amount Per Serving
Calories 434
Calories from Fat 205
% Daily Value *
Total Fat 24g
37%
Saturated Fat 6g
28%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 13g
Cholesterol 193mg
64%
Sodium 405mg
17%
Total Carbohydrates 40g
13%
Dietary Fiber 9g
37%
Sugars 1g
Protein 17g
Vitamin A
18%
Vitamin C
18%
Calcium
18%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Avocado
  2. 2 Eggs
  3. 1/3 Cup Flour
  4. 1/4 Cup Quinoa
  5. 1/4 Cup Shredded Parmesan
  6. Salt, Pepper, Garlic Salt, and Cayenne Pepper
Instructions
  1. Preheat oven to 425
  2. Prepare a line cookie sheet by lining with tin foil or parchment paper and placing a cooling rack on top
  3. Spray with cooking spray and set aside
  4. In a small bowl, crack eggs and whisk
  5. In another small bowl, pour flour
  6. In another small bowl, combine and mix thoroughly the quinoa, parmesan, and spices
  7. Cut avocado in half, remove seed, and cut into sections
  8. Remove sections from avocado flesh and set on cutting board
  9. Place 2-3 avocado pieces in flour, transfer to egg wash, then the quinoa mixture
  10. Tip: Use one hand for the flour and the other for the wet ingredients! That way you won't have to keep washing your hands
  11. Place dipped avocado on cooling rack in cookie sheet
  12. Repeat until all avocado slices are dipped
  13. Bake in oven for 5-10 minutes, or until quinoa and parmesan start browning
  14. Remove from oven and let cool
  15. When cooled, plate and serve with ranch or dipping sauce of choice
beta
calories
434
fat
24g
protein
17g
carbs
40g
more
https://www.newsforchews.com/
Stay hungry…

 

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