Crispy, rich, vegan avocado fries use no added oil at all, and you can make them in the air fryer or in the oven. They’re kind of like magic!
How to Make Avocado Fries
Not only are these Avocado Fries healthy and delicious, they are super simple to make. You only need three ingredients and about 20 minutes to make them in your air fryer.
They take about half an hour, if you’re baking, rather than air frying.
To make these, you just peel and slice your avocado (safely!), dredge each slice in aquafaba and then panko. Arrange the breaded slices in a single layer in your air fryer basket or on a baking sheet, and you’re ready to rock.
Wait…what is aquafaba?
Are you new to aquafaba? Don’t worry! It’s just the liquid from canned beans.
To collect your aquafaba, stick a bowl under a colander, open a can of white beans or chickpeas, dump them into the colander, and voila! Your bowl fills up with precious, precious aquafaba.
You can read more about aquafaba’s magic here.
Breading Your Avocado
When you are breading your avocado fries, I recommend having a “wet hand” and a “dry hand”.
So, you’ll use one hand to dip the avocado slices in the aquafaba and move it over to the bowl of panko. You’ll use your other hand to coat the slice and move it to the air fryer basket or baking sheet.
This way, you’ll end up with less gummy panko-aquafaba mixture stuck to your fingers.
This is a great recipe for getting acquainted with your air fryer. I feel like mine really shines when I use some kind of breading or coating, and the crunchy panko on these avocado fries fits the bill perfectly. I have made these in both my GoWISE air fryer and my Zenchef air fryer, and 10 minutes was perfect.
Air fryer cooking times can vary.
You want your avocado fries to be lightly browned and crunchy. When you do that shake after five minutes, take a look at the progress. They should be beginning to brown, and when you shake, the panko shouldn’t fall off.
If your breading isn’t solid after five minutes, keep checking once a minute before doing vigorous shaking, like in the recipe video.
How to Eat Vegan Avocado Fries
Whether you’re making baked avocado fries or cooking in the air fryer, there are lots of delicious ways to use them!
When I taught this recipe at an air fryer cooking workshop, we ate them like finger food, dipped in spicy mayo. Really any creamy dipping sauce would work great for these fries. My Cashew Ranch or Magical Tahini Dressing both make great dips for these. Or serve them with both, so everyone can choose their own dip adventures!
Beyond finger food, though, these are a great way to add richness and crunch to avocado tacos, burritos, and even sandwiches or wraps.
Serving and Reheating Instructions
I recommend eating these pretty soon after cooking. The breading will lose its crunch if you leave them out, so they taste best if you serve immediately.
If you do end up with leftovers, first, grapple with your life choices. Then, store in the refrigerator in an airtight container. They’ll keep for up to three days.
You can reheat these in the air fryer at 350F for two to four minutes, and they’ll regain their crunch. In the oven, five to eight minutes at 350F will do the trick.
Do NOT reheat these in the microwave! They will be mushy, which totally defeats the purpose.
Vegan Avocado Fries
Ingredients
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1 Haas avocado – peeled, pitted, and sliced
- aquafaba from 1 15 ounce can white beans or garbanzo beans – I haven’t tried with other bean liquids, but it should work just fine.
Instructions
- In a shallow bowl, toss together the panko and salt. Pour the aquafaba into another shallow bowl.
- Dredge the avocado slices in the aquafaba and then in the panko, getting a nice, even coating.
- To air fry: Arrange the slices in a single layer in your air fryer basket. The single layer is important. No overlapping, please! Air fry for 10 minutes (Do not preheat.) at 390F, shaking well after 5 minutes.
- To bake: Preheat the oven to 400F. Arrange the slices in a single layer on a greased baking sheet. No overlapping, please! Bake for 20 minutes, no need to flip.
- Serve immediately with your favorite dipping sauce!
kaitlin
July 11, 2019 at 11:51 pmI used homemade bread crumbs because I didn’t have any, and they came out even better because of it!
Becky Striepe
July 12, 2019 at 9:52 amOh my goodness, what a great idea!!
Sierra
January 7, 2019 at 11:13 pmLoved it in tacos!!! Added chipotle seasoning to the panko! Mmmm!!!!
Becky Striepe
January 8, 2019 at 12:22 pmOoh what a delicious idea! I’ll have to try that next time!
connie
December 25, 2018 at 1:19 pmDelicious!
Becky Striepe
December 27, 2018 at 8:42 amThank you, Connie!
Nivi
March 4, 2017 at 2:59 pmI tried this now and it did not work out for me. The heating of avacados left a weird aftertaste. The same taste one gets when the avocado is overripe and brown. Bummer! I know it’s not the avocado which has gone bad because it had the perfect buttery taste as fruit. What did I miss?
Becky Striepe
March 4, 2017 at 3:51 pmI’m not sure! Warm avocado definitely has a distinct taste that it everyone loves. You may just not like that flavor.
Rachel
February 14, 2018 at 11:58 amHi Becky! As most people know, avocados should never be cooked – they develop a bitter taste from the heat! Not sure why anyone decided to make avocado fries a thing. A friend made them one time, and they were inedible! Lets stick to using uncooked avocados in the future.
Jeri
February 28, 2018 at 5:03 pmFried avocados are most definitely a thing. They may take a little practice, but Texas knows how to do them right!!! Don’t discount the power of the avocado in any form!!! 🙂
Debi
June 21, 2018 at 8:41 pmI first had them in Texas, AMAZING!
Renee
March 2, 2019 at 2:02 pmLol – you are so wrong, fried avo tacos are amazing and a great way to switch up the vegan staple that is the avocado. Maybe you had a lesser variety of. Vo like the ones from Florida are not as good as Calif or Mexican varieties.
di
March 7, 2018 at 3:34 ameyeroll… what a condescending comment! fried avocados are amazing and even if they weren’t, this author was happy with the way her dish turned out and wanted to share it for others to try.
Laura
February 9, 2017 at 1:01 amIts hard to keep on typing this comment when you’re all drooling over the keyboard. Your dish looks very yummy.
Becky Striepe
February 9, 2017 at 7:23 amHaha thank you! 😀
Cristina MacDonald
August 19, 2016 at 3:44 pmHi Becky, I’m a mom of 4 and now Nana of 4 as well. Your blog is a great resource to me as I’m trying to feed my family and grandfamily a better diet than my generation
was fed. To that end, could you possibly code or embed a printer icon so I could print your recipes rather than hand write them? It’s a wee bit difficult to copy them when I’m watching our grandkidlings – if I resolve to get back to your blog after they’re in bed I invariably fall asleep myself. Thank you.
Becky Striepe
August 19, 2016 at 3:49 pmHey Christina! Thank you for the suggestion! I’ll see if there’s a good way to do that for sure. I’m glad to hear that your family enjoys my recipes!