I love this recipe because it turns simple avocados into something extraordinary. The fries are crispy on the outside and irresistibly creamy inside, with just the right touch of spice from the cayenne and garlic. They’re baked, not fried, so they feel lighter while still satisfying that crunchy craving. And the creamy sriracha dipping sauce brings everything together with a tangy, zesty kick that keeps me reaching for more.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Avocado Fries: 3 avocados, peeled, pitted, and sliced into 1-inch wedges (about 30 wedges) 3 tablespoons freshly squeezed lime juice ¾ cup all-purpose flour 1 teaspoon cayenne 1 teaspoon garlic powder ½ teaspoon salt ¼ teaspoon pepper 3 large eggs 1 ¼ cups panko ¼ cup parmesan cheese (optional) Cooking spray (I like avocado oil, but olive oil or any neutral oil works)
For the Creamy Sriracha Dipping Sauce: 1 cup plain Greek yogurt ⅛ cup sriracha sauce 1 tablespoon lime juice ¼ teaspoon salt ¼ teaspoon pepper
Directions
I preheat the oven to 400°F (200°C) and set a metal rack over a baking pan. This helps the avocado fries bake evenly and stay crisp.
I set up four shallow bowls for dredging. In the first, I add the lime juice. In the second, I mix together flour, cayenne, garlic powder, salt, and pepper. In the third, I lightly beat the eggs. In the fourth, I combine panko and parmesan cheese if using.
I take each avocado wedge and first dip it into the lime juice, then coat it in the flour mixture, shaking off any excess. Next, I dip it into the beaten egg, and finally roll it in the panko mixture until fully coated.
I place each coated avocado slice on the prepared rack and lightly spray them with cooking oil to help them crisp up.
I bake for 15–20 minutes, or until the avocado fries turn golden brown and crunchy on the outside. I remove them from the oven and let them cool slightly before serving.
While the fries bake, I prepare the creamy sriracha dipping sauce by mixing together Greek yogurt, sriracha, lime juice, salt, and pepper. I taste and adjust the spice level by adding more sriracha if I want an extra kick.
I serve the warm avocado fries with the chilled dipping sauce for the perfect combination of creamy, crispy, and spicy.
Servings and Timing
This recipe makes about 30 avocado fries (enough for 4–6 people) and takes about 40 minutes total—20 minutes of prep and 20 minutes of baking.
Variations
I like to get creative with these fries. Sometimes I swap panko for crushed tortilla chips for extra crunch. For a smoky twist, I add smoked paprika to the flour mixture. When I’m feeling fancy, I drizzle the baked fries with a bit of spicy mayo or sprinkle them with chopped cilantro before serving. For a vegan version, I use plant-based yogurt in the sauce and a flaxseed “egg” (1 tablespoon flaxseed meal + 3 tablespoons water) for dredging.
Storage/Reheating
These avocado fries are best enjoyed fresh and hot, but if I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. To reheat, I place them in a 375°F oven or air fryer for about 5–7 minutes until they’re crisp again. The dipping sauce keeps well in the fridge for up to 4 days—just stir it before serving.
FAQs
Can I air fry these instead of baking?
Yes, I love using the air fryer! I cook them at 375°F for 10–12 minutes, flipping halfway through, until golden and crispy.
How do I keep the avocado from turning brown?
I toss the slices in lime juice right away—it adds flavor and prevents browning.
Can I make these gluten-free?
Absolutely. I substitute gluten-free flour and panko, and they turn out perfectly crisp.
What can I use instead of Greek yogurt?
I use sour cream or mayonnaise for a richer dip, or coconut yogurt for a dairy-free option.
Can I make these ahead of time?
I coat the avocado slices and refrigerate them for up to an hour before baking. I bake just before serving for maximum crunch.
Do I need to use parmesan cheese?
No, but I love the flavor it adds. It gives the coating an extra savory note.
Can I make them less spicy?
Yes, I reduce or omit the cayenne and use less sriracha in the dipping sauce.
What’s the best avocado stage for this recipe?
I use firm, slightly underripe avocados—they hold their shape better during coating and baking.
Can I fry them instead of baking?
Yes, I sometimes fry them in about an inch of hot oil (350°F) for 1–2 minutes per side until golden.
What should I serve them with?
I love them as a side for burgers, tacos, or sandwiches, or as a fun party snack with extra dipping sauces like ranch or chipotle mayo.
Conclusion
I love how these Avocado Fries with Creamy Sriracha Dipping Sauce turn simple ingredients into a crave-worthy snack. They’re crispy on the outside, creamy inside, and perfectly balanced with the spicy, tangy dip. Whether I serve them as a fun appetizer or a healthier alternative to fries, they always bring a burst of flavor and a bit of flair to the table.
Crispy on the outside and creamy on the inside, these Avocado Fries with Creamy Sriracha Dipping Sauce are a flavorful, oven-baked snack that pairs golden-coated avocado slices with a tangy, spicy yogurt dip for the ultimate bite.
Ingredients
For the Avocado Fries:
3 avocados, peeled, pitted, and sliced into 1-inch wedges (about 30 wedges)
3 tablespoons freshly squeezed lime juice
3/4 cup all-purpose flour
1 teaspoon cayenne
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
3 large eggs, lightly beaten
1 1/4 cups panko breadcrumbs
1/4 cup parmesan cheese (optional)
Cooking spray (avocado oil or olive oil)
For the Creamy Sriracha Dipping Sauce:
1 cup plain Greek yogurt
1/8 cup sriracha sauce
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
Instructions
Preheat the oven to 400°F (200°C) and set a metal rack over a baking sheet.
Set up four shallow bowls: one with lime juice, one with flour mixed with cayenne, garlic powder, salt, and pepper, one with beaten eggs, and one with panko and parmesan.
Dip each avocado wedge in lime juice, coat in the flour mixture, then in egg, and finally in the panko mixture, pressing gently to adhere.
Arrange coated avocado slices on the prepared rack and spray lightly with cooking oil.
Bake for 15–20 minutes, or until golden brown and crisp on the outside. Let cool slightly before serving.
Meanwhile, make the dipping sauce by whisking together Greek yogurt, sriracha, lime juice, salt, and pepper. Adjust spice level to taste.
Serve warm avocado fries with the creamy sriracha dipping sauce.
Notes
Use firm, slightly underripe avocados for the best texture.
Air fry at 375°F for 10–12 minutes, flipping halfway through, for extra crispiness.
Make gluten-free by using gluten-free flour and panko.
Store leftover fries in the fridge for up to 2 days and reheat in the oven or air fryer.
The dipping sauce keeps for up to 4 days—stir before serving.
