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!

Prep: 10 minsCook: 14 minsTotal: 24 mins
Servings: 8 1x


  • 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
  • 12 tablespoons dijon mustard (depending how much mustard you like)
  • 3 garlic cloves, minced
  • salt and pepper to taste


  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!


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