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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!



  • 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)
Crispy Avocado Fries
Step 1

Preheat the oven to 400 degrees. While that warms up, peel and slice each avocado into medium-thick slices.

Step 2

Separate the egg white into one bowl and the Pork Panko into another.

Step 3

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.

Step 4

While that's in the fridge, make your dip! Stir everything except lemon/lime zest until smooth.

Step 5

Drizzle avocado slices with olive oil, salt, and pepper and bake for about 15 minutes.

Step 6

Service with dip and fresh citrus zest. Enjoy!!