Coconut Crusted Avocado Fries

I’ve been wanting to share this recipe with you guys for uhh, about a year now? I shared it last year on my YouTube around SuperBowl time and it’s been on my recipe list since then. BUT! Today’s the day, my friends, it’s happening.

Last month when my parents were in town, we went out to a local Cuban restaurant (Havana in Costa Mesa, seriously recommend it), and one of the apps we got were avocado fries. Wait whaaat? I LOVE that avocado fries made it to a restaurant menu.

It totally reignited my love for avocado fries. And, I needed to share.

These are so simple to make and I’m obsessed with how tasty they are! They’re fun, they’re a crowd pleaser, and they’re unexpected. With the SuperBowl on the horizon, I thought these avocado fries would be an amazing healthy, plant based option. BUT! They feel really indulgent and I love them warm and crispy.

The dip is really tangy and tasty, or you can use any dip you want! So let’s make some Coconut Crusted Avocado Fries! There are TWO KEYS to this recipe. First, you need avocados that are perfectly ripe but still hold their shape. Second, you want to buy finely macaroon shredded unsweetened coconut.

Cut the avocados in half. Turn the flat side to the cutting board and cut them in half again. Peel back the skin and then slice them about 1/4 – 1/3 inch slices.

In one bowl, whisk together the egg, sea salt, and garlic powder. Place the finely shredded coconut in a second bowl. Use one hand to pick up an avocado slice and dip it into the egg bowl. Let the excess egg drip off and then drop it into the coconut bowl. Use the other hand to coat the avocado in coconut and then pick it up and put it on a lined baking sheet.

Bake for 12 minutes, then broil it on high for 2 minutes, until they’re golden brown.

While the avocado fries are baking, whisk together all the dip ingredients.

When the avo fries are done baking, squeeze the other half of the lime on top and sprinkle with additional sea salt. The fries are best served warm!

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

VG Vegetarian

Coconut Crusted Avocado Fries

These Coconut Crusted Avocado Fries are such a fun and unexpected appetizer! Perfect gluten free and low carb recipe for your next party!

Recipe by:Lindsay Grimes Freedman

Prep: 10 minsCook: 14 minsTotal: 24 mins

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Servings: 8 1x

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Ingredients

• 1 1/2 ripe avocados
• 1 egg
• 1/2 teaspoon pink Himalayan sea salt
• 1/2 teaspoon garlic powder
• 1 cup fine macaroon unsweetened shredded coconut
• 1 lime
• 1/2 cup avocado mayo
• 1 – 2 tablespoons dijon mustard (depending how much mustard you like)
• 3 garlic cloves, minced
• salt and pepper to taste

Instructions

1. Preheat oven to 350F.
2. Cut the avocados in half.
3. Turn the flat side to the cutting board and cut them in half again.
4. Peel back the skin and then slice them about 1/4 – 1/3 inch slices.
5. In one bowl, whisk together the egg, sea salt, and garlic powder.
6. Place the finely shredded coconut in a second bowl.
7. Use one hand to pick up an avocado slice and dip it into the egg bowl.
8. Let the excess egg drip off and then drop it into the coconut bowl.
9. Use the other hand to coat the avocado in coconut and then pick it up and put it on a lined baking sheet.
10. Bake for 12 minutes, then broil it on high for 2 minutes, until they’re golden brown.
11. Juice half of the lime.
12. While the avocado fries are baking, whisk together the lime juice, the mayo, dijon, garlic cloves, salt and pepper.
13. When the avocados come out, squeeze the other half of the lime onto top and sprinkle with additional sea salt.
14. The fries are best served warm!

Tips

Serving : Calories 386; Fat 36.1g (Sat 22g); Protein 3.7g; Carb 12.6g (net carb 5.8g); Fiber 6.8g; Sodium 116mg

© The Toasted Pine Nut

Enjoy!! xo