- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 268
- Total Fat
- 21 g
- Saturated Fat
- 6 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 5 g
- Cholesterol
- 66 mg
- Sodium
- 293 mg
If you're trying to get the kiddos to eat "green things," give this recipe a try. I coat sliced avocado in ranch seasoning mix, followed by panko breadcrumbs for crunch, and then bake them up. I serve them with a creamy cilantro-lime sauce for dipping.
- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 268
- Total Fat
- 21 g
- Saturated Fat
- 6 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 5 g
- Cholesterol
- 66 mg
- Sodium
- 293 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- Combine the flour and ranch mix in a shallow dish. Whisk the eggs in another shallow dish. Stir together the panko, 1 teaspoon salt and 1/2 teaspoon pepper in a third shallow dish.
- Cut the avocados in half and remove the pits. Cut each half in half again and remove the peel. Cut the quarters into thirds. (Each avocado will have 12 slices.)
- Working one at a time, dredge the avocado slices in the flour mixture, followed by the eggs and then the panko. Place on the prepared baking sheet. Coat the avocado slices with cooking spray and bake, turning halfway through and coating with more cooking spray, until golden brown, 16 to 18 minutes.
- Meanwhile, stir together the sour cream, mayonnaise, garlic powder, lime zest, lime juice and cilantro in a small bowl. Season with salt and pepper. Serve the sauce with the avocado fries.
