1tspeach cumin, garlic powder, smoked paprika, salt
1cuppanko breadcrumbs30 g
Chipotle Ranch Sauce
½cupplain Greek yogurt120 g
1Tbspchipotle saucefrom a jar of adobo peppers
Prep: Preheat oven to 400°F (204°C). In a medium bowl stir together flour and spices. In a second bowl, whisk eggs until whites and yolk are combined. Place panko in a third bowl.
Cut Avocado: Cut avocado in half lengthwise and remove pit. Place avocado cut side down and cut each half into 4 equal sized pieces, then gently peel the skin off of each.
Bread: Working one at a time, dip each avocado slice first in the flour, then egg, then panko. Place on a parchment-lined baking sheet.
Bake: Bake for 15 minutes, or until golden brown and crispy.
Sauce: While avocado bakes, combine all sauce ingredients for serving.
To air fry, place breaded avocado fries in an air fryer in a single layer. Air fry at 400°F (204°C) for about 7 minutes, or until golden brown and crispy.Best served immediately. To store, keep in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven or air fryer to get crispy and warm again.