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Crispy Baked Avocado Fries & Chipotle Dipping Sauce

Use the recipe below or check out the Nutritional App to find other quick & easy side sauce ideas. This recipe was adapted from its original recipe to be completely alkaline!



Inspired by: Gimme Delicious


Yields: 2 servings

Prep Time: 5 mins

Soak Time: 20 mins

Total Time: 25 mins



Description:

"Fresh sliced avocado, coated in crispy quinoa "bread" crumbs and baked to perfection. These avocado fries are incredibly tasty and easy to make and are sure to impress the pickiest eaters.








Ingredients:

  • 2 large avocados sliced

  • Juice of 1/2 lime optional

  • Sea Salt & Cayenne Pepper (to taste)

  • 1/4 cup chickpea flour

  • 3 tbsp aquafaba, lightly beaten (see notes)

  • 1 cup quinoa "bread" crumbs (blend quinoa in a blender for 20 seconds to make into crumbs)

  • 2 tablespoons grapeseed of avocado oil

* optional

**see app for approved foods & recipes


Preparation:

  1. Pre-heat oven to 400 Degrees F. Pour 1 tablespoon oil in sheet tray or baking dish; set aside.

  2. Squeeze fresh lime juice on avocado slices to preserve their color while baking (this step is optional). Season with sea salt and cayenne pepper.

  3. Dredge in flour then dip in egg and coat in quinoa "bread" crumbs. Be sure the avocado slices are coated very well in the crumbs.

  4. Place in a single layer on the greased sheet pan. Drizzle with the remaining oil or spray with cooking spray. This will help the avocado slices crisp in the oven.

  5. Bake for 15 minutes or until the avocados are golden and crispy. If desired, more oil can be drizzle while they are baking for additional crispness.

  6. Serve with our Alkaline Chipotle Aioli dipping sauce or your alkaline favorite dip!

 

NOTES:

  • These avocado fries will last in the fridge for up to 24 hours and are excellent when re-heated in the toaster oven.

  • "Aquafaba" is the Latin word for "Bean Water." In other words, it is the liquid left over from a can of chickpeas, and serves a perfect egg substitute. Whenever you use canned or cooked chickpeas, do not discard the liquid. Store it in a air tight container to be used in place of egg in recipes

    • 1 tbsp aquafaba = 1 egg white

    • 1 tbsp aquafaba = 1 egg


Photo Gallery:

All images courtesy of gimmedelicious.com


Nutrition (1 of 8 servings)

Serving: 2 two-Tbsp servings Calories: 73 Carbohydrates: 6 g Protein: 2 g Fat: 5.2 g Saturated Fat: 1 gTrans Fat: 0 g Cholesterol: 0 mgSodium: 62 mgFiber: 0.7 g Sugar: 1.8 g


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