Preheat oven to 425°F. Spray a baking sheet with cooking spray.
Set up a breading station. Place the flour in a shallow dish. Whisk the egg and 1 tablespoon water together in a second dish. Mix the breadcrumbs, chili powder, garlic powder and salt together in a third dish. Take the slices of avocado and dredge them in the flour, then dip them in the egg. Then, dredge them in the breadcrumb mixture, coating all sides. Place the avocados on the baking sheet and spray them with cooking spray. Bake 12-15 minutes, flipping them halfway through, until golden brown.
To make the smoky chipotle crema, puree the yogurt, mayonnaise, chipotles in adobo, adobo sauce, paprika and lime juice together in a mini food processor or blender. Serve with the fries.
For nutritional calculations, I only used the amount of flour and breadcrumbs that adhered to the fries. The rest was discarded.
Crispy Baked Avocado Fries
Amount Per Serving (5 g)
Calories 307Calories from Fat 187
% Daily Value*
Total Fat 20.8g32%
Saturated Fat 4.2g21%
Total Carbohydrates 22.7g8%
Dietary Fiber 9.4g38%
* Percent Daily Values are based on a 2000 calorie diet.