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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:

  • 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)


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!!

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