Optimize mornings with actionable tools and techniques, nourishing breakfast recipes & more!
My first e-book, Morning Light, is out now! You'll learn how to make the most of every morning, maximize your body's natural rhythms, improve your health and become more of a morning person. Plus, 15+ balanced breakfast recipes!
Here’s how to make the best baked avocado fries. I was inspired by some avocado fries served at a retreat I attended recently, and knew I had to re-create them at home. Here’s the thing–I wasn’t team avocado fries until I tried one. It’s a creamy center, wrapped in a flavourful, crunchy crust that, in a weird way, reminded me of my mozzarella stick days.
But here’s the thing. At first I thought, healthy fats + deep frying = ?. Delicious, no doubt, but to me, it kind of defeat the purpose of “healthy fats”. You probably know that I like to cook sans oil and rely on whole food plant based fat sources instead, so guess what? I made ’em oil free. Aside from keeping things whole food plant based, I think skipping deep frying makes these 100% home cook friendly. I can’t be the only one that finds deep-frying just a little scary at home (or am I?). Not to mention, you skip all the oil cleanup!!!
So this recipe is a baked version that requires no frying, and is vegan, gluten-free, and nut free too. We’re replacing the traditional egg batter with another one of my favourite healthy fats, tahini. It not only is the “glue” in this recipe, but also holds some of the spice and flavour the avocado needs.
This recipe is packed with healthy fats, and a delicious, crunchy crust.
These avocado fries make a great side to your tacos, are delicious IN your tacos, or your salads for a little unexpected crunch. I mean, they go with just about anything–you tell me how you end up serving them!
You can play around with the flavours to make endless versions. Feel free to use this as your base recipe.
secrets to success
If you’d like to bake these with a little drizzle of oil of choice, feel free to, but if you’d like to keep them oil free, I recommend a good nonstick baking sheet, or parchment paper.
Make sure you season both the “batter” and the “crumb” topping, in order to pack in the flavour.
The batter and crumb procedure is the same one I use to make my Tempeh Tenders, if you want to check that how-to first!
I used gluten-free bread crumbs, (actually, I used this chickpea based crumb), but if you aren’t allergic, feel free to use regular bread crumbs, you lucky duck!
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
Some brands I’ve had the pleasure of working with…