Garlic Parmesan Baked Avocado Fries with Lemon Dip
Crispy baked avocado fries coated in garlic, parmesan, and almond flour, served with a bright lemon garlic dipping sauce. A simple low-carb appetiser that turns creamy avocado into a golden, crunchy snack perfect for sharing.
Line a baking sheet with parchment paper or a silicone baking mat.
In a shallow bowl, combine almond flour, grated parmesan cheese, garlic powder, and Italian seasoning. Season lightly with salt and pepper.
In a separate bowl, whisk together the egg and water until smooth. Season with a pinch of salt and pepper.
Dip each avocado wedge into the egg mixture, then transfer it into the parmesan coating mixture. Use a spoon to coat the avocado evenly.
Arrange the coated wedges on the prepared baking sheet in a single layer.
Bake for 6 minutes, then gently flip the wedges.
Bake for another 5–6 minutes until golden and lightly crisp.
Remove from the oven and allow the avocado fries to cool on the baking sheet for 2–3 minutes.
Prepare the Lemon Garlic Dip
In a small bowl combine mayonnaise, minced garlic, lemon juice, lemon zest, and chopped parsley.
Season with salt and pepper to taste.
Stir until smooth and well combined.
Final Step
Serve the Garlic Parmesan Baked Avocado Fries warm with the lemon garlic dipping sauce on the side.
Notes
Choose firm avocados Use ripe but firm avocados. If they are too soft, the wedges may fall apart during coating and baking.Best texture tip Serve immediately after baking. Avocado fries are crispiest straight from the oven.Easy variation For a spicier version, add a pinch of cayenne pepper or chili flakes to the parmesan breading mixture.Air fryer option You can also cook the coated wedges in an air fryer at 200°C (400°F) for about 8–10 minutes until golden.