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Crispy Avocado Fries

Crispy Avocado Fries

When I saw the words "avocado" and "fries" together over at Heather Cox's Eat Real Food blog, I knew she was onto something. For this low-carb modification, we coated the avocados in Pork Clouds crushed pork rinds instead of panko and used creamy coconut milk for the dip base. The result is a crispy, crunchy, delicious afternoon snack with just the right amount of zest. Let's dig in!

 

Pork Rind Avocado Fries

Pork Rind Avocado Ingredients

Crispy Avocado Fries

Here's what you'll need:

Avocados
  • 2 Avocados
  • 1 Egg white
  • 1 cup of Pork Panko crushed pork rinds
  • Sea salt

The Dip 

  • 8 oz. coconut milk canned
  • Juice and rind of 1 lemon
  • Juice and rind of 1 lime
  • 1 tsp yellow curry powder
  • 1 tbsp olive oil
  • pinch of sea salt
  • drizzle of honey
  • pinch of cilantro (if you like)

Instructions

Preheat the oven to 400 degrees. While that warms up, peel and slice each avocado into medium-thick slices. Separate the egg white into one bowl and the Pork Panko into another. Coat each avocado slice first with egg and then Pork Panko. Place everything on a baking sheet and chill in the refrigerator for a few minutes to allow everything to set. While that's in the fridge, make your dip! Stir everything except lemon/lime zest until smooth. Drizzle avocado slices with olive oil, salt, and pepper and bake for about 15 minutes. Service with dip and fresh citrus zest. Enjoy!!

Crispy Avocado Fries

Ingredients and Amounts:

  • 2 Avocados
  • 1 Egg white
  • 1 cup of Pork Panko crushed pork rinds
  • Sea salt
SEE STEP-BY-STEP

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