Oh boy guys. I got my butt totally kicked today. I had a total wipe out skiing. Now, I consider myself to be a pretty good skier, so you’d think, “Oh maybe she fell on a double black diamond trail, or skiing moguls”. Nope. I was going over totally flat terrain and I just hit a pile of freshly made snow the wrong way. My skis dug in, and BOOM – they stopped right there. I kept going. Fortunately, (ha!) my face and chest broke my fall for me. Ugh. Fortunately, the worst of it was that I got the wind completely knocked out of me – which is not fun. But other than that, nothing was hurt except my pride. Because you know – the fall obviously happened in front of a large crowd of people. Awesome.
On the bright side, we called it a day shortly after that, and I came home and shoved all these fries in my face. What? I fell! I totally deserved them! And, they are about as healthy as a fry can get! I was inspired to make a vegan version of these, after I saw the awesome ones my friend Ashley was making for her daughter. And I have been super excited to tell you about them every since!
Ashley actually used to be my intern when I was an editor at Good Housekeeping (which makes it even crazier to me that she has a kid now!) But she was was always very creative and talented, so it didn’t surprise me that she had come up with this recipe. The second I saw avocado fries (and you know I’m addicted to avocado) I was like: Must. Make. ASAP. Look at all that yummy avocado! And see that hot pink in the reflection – my favorite hoodie. Whoops.
I served them with a cashew sriracha dipping sauce, which had a nice kick (that Joe loved! Because I actually did share a few with him). But you could use just about anything – ketchup, mustard, vegan mayo – or even eat them on your own. My favorite part was when Joe asked me – are you sure these are healthy? That was a great feeling! So we definitely know these are kind and boyfriend approved. Jackpot.
- 2 firm, but ripe Avocados
- 2/3 cup White Whole Wheat Flour (or any flour)
- 2/3 Cup Almond Milk
- 1 1/2 Cup Panko
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 knob Coconut Oil
- Preheat oven to 400°, and grease a foil lined baking sheet with coconut oil.
- Slice both avocados into evenly sized pieces. Sprinkle them with salt and pepper. Dredge each slice in flour, dip it in almond milk, and then cover it in panko and place it on baking sheet.
- Bake for 20-22 minutes, turning half way through.