Crispy, crunchy, creamy, vegan baked avocado fries. Is this too good to be true? Nope. Dangerous? Yes. These are crazy-ridiculously good.
I've had the idea for these kicking around for awhile, but I couldn't figure out how to make the coating stick-- mustard is the perfect solution and adds great flavor (this method is also great for tofu nuggets, but more on that later).
- an avocado
- 1/4 cup mustard-- any kind you like, I've used dijon and spicy brown
- 3/4 cup panko breadcrumbs
- Slice your avocado into 16 slices-- I find if I cut it into 4's I can peel the skin off and keep the avo intact.
- Using a fork and your fingers, coat each piece in mustard, scraping a bit off so that it's not too thick.
- Then coat it in the breadcrumbs, patting it down to ensure good stick-age. At this point, remember to use one hand for wet (the mustard) and the other for dry (the breadcrumbs), or you'll end up with a crazy battered claw-hand.
- Also, panko breadcrumbs are sold in the Asian or baking section, and they're lighter and crispier than regular breadcrumbs and they don't have any cheese in them, which so many breadcrumbs do.
- Bake at 400 degrees for 8 minutes, flip, and bake for another 5 minutes.
- These lose their crisp after a while, so warm up in the oven if you store them for later.
- These are super great on their own, no dipping sauce required (for me, at least). Eat up!
Check out that creamy center and crispy exterior, and if you look closely, you can see the mustard sandwiched in between!