Peanut-Crusted Baked Avocado Fries With Chili-Peanut Dip

Quick Recipe Version (TL;DR)

• Yield: 4 servings (appetizer or light meal)
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Quick Ingredients

• 3 ripe-but-firm avocados
• Juice of 1 lime
• 1/3 cup all-purpose flour
• 2 large eggs + 2 tbsp milk or water
• 3/4 cup roasted peanuts, finely chopped
• 1/2 cup panko breadcrumbs
• Salt, black pepper, garlic powder, smoked paprika, chili powder
• 2 tbsp neutral oil (for drizzling)
• 1/4 cup creamy peanut butter
• 2 tbsp lime juice, 1 tbsp soy sauce, 1 tbsp rice vinegar
• 1–2 tbsp honey or maple syrup
• 1–2 tsp chili-garlic sauce or sriracha
• Water to thin sauce as needed
• Optional: fresh cilantro, extra chopped peanuts, lime wedges

Do This

• 1. Heat oven to 425°F (220°C). Line a large baking sheet with parchment and lightly oil it.
• 2. Mix chopped peanuts, panko, salt, pepper, smoked paprika, and chili powder in one shallow bowl.
• 3. Stir flour, salt, and garlic powder in a second bowl. Beat eggs with milk/water in a third bowl.
• 4. Slice avocados into thick wedges, toss with lime juice, then dredge: flour → egg → peanut-panko mix. Place on tray.
• 5. Drizzle or mist fries lightly with oil and bake 18–20 minutes, turning once, until golden and crisp.
• 6. While they bake, whisk peanut butter, lime juice, soy, rice vinegar, honey, chili-garlic sauce, and water into a smooth dipping sauce. Serve fries hot with sauce, cilantro, extra peanuts, and lime wedges.

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Why You’ll Love This Recipe

• Crispy, nutty peanut crust wrapped around creamy, warm avocado for serious texture contrast.
• Everything bakes in the oven, so you get fry-level crunch with far less oil and fuss.
• The tangy chili-peanut dipping sauce is bold, bright, and ridiculously good on almost anything.
• Perfect as a party platter, game-day snack, or a fun meatless main with a salad on the side.

Grocery List

• Produce: Avocados (3 large), limes (2–3), garlic (1 small head), fresh cilantro (small bunch)
• Dairy: Eggs (2 large), milk (small amount, or use water)
• Pantry: Roasted peanuts, creamy peanut butter, panko breadcrumbs, all-purpose flour, neutral oil, soy sauce or tamari, rice vinegar, honey or maple syrup, chili-garlic sauce or sriracha, ground black pepper, kosher or sea salt, garlic powder, smoked paprika, chili powder

Full Ingredients

For the Peanut-Crusted Baked Avocado Fries

• 3 large ripe-but-firm avocados
• Juice of 1 lime (about 2 tablespoons)
• 2 tablespoons neutral oil (canola, avocado, or grapeseed), for drizzling or misting

For the Breading Station

• Bowl 1 – Seasoned Flour:
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
• Bowl 2 – Egg Wash:
  • 2 large eggs
  • 2 tablespoons milk or water
  • Pinch of salt
• Bowl 3 – Peanut Crust:
  • 3/4 cup roasted peanuts, finely chopped (unsalted or lightly salted)
  • 1/2 cup panko breadcrumbs
  • 1/2 teaspoon kosher salt (reduce if peanuts are very salty)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chili powder (or cayenne for extra heat)
  • 1/4 teaspoon freshly ground black pepper

For the Tangy Chili-Peanut Dipping Sauce

• 1/4 cup creamy peanut butter
• 2 tablespoons fresh lime juice
• 1 tablespoon soy sauce or tamari (for gluten-free)
• 1 tablespoon rice vinegar
• 1–2 tablespoons honey or maple syrup, to taste
• 1–2 teaspoons chili-garlic sauce or sriracha, to taste
• 1 teaspoon finely grated fresh ginger (optional but great)
• 1 small garlic clove, finely minced or pressed (or 1/4 teaspoon garlic powder)
• 2–3 tablespoons warm water, as needed to thin to dipping consistency
• Pinch of salt, to taste

For Serving (Optional but Recommended)

• 2 tablespoons roasted peanuts, coarsely chopped
• 2 tablespoons fresh cilantro leaves, roughly chopped
• Lime wedges, for squeezing over just before eating

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Pan

Set your oven to 425°F (220°C). Give it plenty of time to fully preheat; a hot oven is key for crisp fries. Line a large, rimmed baking sheet with parchment paper to prevent sticking and make cleanup easy. Lightly brush or spray the parchment with a thin layer of neutral oil. This helps the peanut crust brown and crisp instead of drying out.

Step 2: Mix the Peanut Crust and Breading Components

Set up three shallow bowls or pie plates. In the first bowl, whisk together the flour, 1/2 teaspoon salt, garlic powder, and black pepper.

In the second bowl, crack in the eggs. Add the milk or water and a pinch of salt, then beat with a fork until the mixture is smooth and slightly frothy.

In the third bowl, combine the finely chopped roasted peanuts, panko breadcrumbs, 1/2 teaspoon salt (adjust if your peanuts are salty), smoked paprika, chili powder, and black pepper. Stir well so the seasonings are evenly distributed. This mixture should look like coarse, textured crumbs.

Step 3: Prep and Slice the Avocados

Cut each avocado in half lengthwise, twist to separate the halves, and remove the pits. Gently run a spoon between the flesh and skin to release each half in one piece. Place the avocado halves cut-side down on a cutting board.

Slice each half into 4–5 thick wedges (about 3/4 inch wide). You want them thick enough to hold their shape in the oven. Transfer the wedges to a bowl and gently toss with the lime juice to coat. This adds brightness and helps prevent browning.

Step 4: Bread the Avocado Fries

Working with a few pieces at a time, coat each avocado wedge lightly in the seasoned flour, shaking off any excess. This dry layer helps the egg cling. Next, dip the wedge into the egg wash, letting the extra drip back into the bowl.

Finally, press the avocado gently into the peanut-panko mixture, turning to coat all sides and pressing the crumbs on so they adhere in a good, even layer. Place each breaded wedge on the prepared baking sheet as you go, leaving a little space between them.

Repeat with all the avocado pieces until the tray is full. If any wedges look patchy, you can press a bit more peanut mixture on top.

Step 5: Bake Until Golden and Crispy

Drizzle the tops of the avocado fries lightly with the neutral oil, or use an oil mister to coat them with a fine spray. This extra bit of fat helps the crust turn deeply golden and crunchy.

Place the tray in the preheated oven and bake for 18–20 minutes, turning the fries carefully with tongs or a spatula halfway through. They are done when the peanut crust is a rich golden-brown and the edges look crisp. The avocado inside will be hot and creamy, but should still hold its shape.

Step 6: Make the Tangy Chili-Peanut Dipping Sauce

While the fries bake, make the sauce. In a small bowl, whisk together the peanut butter, lime juice, soy sauce, rice vinegar, and 1 tablespoon of honey or maple syrup. Add the chili-garlic sauce (start with 1 teaspoon), grated ginger (if using), and minced garlic.

Drizzle in 2 tablespoons of warm water and whisk until the sauce is smooth and pourable. Add more water, a teaspoon at a time, until it reaches your ideal dipping consistency: thick enough to cling to a fry, but loose enough to drip slowly from a spoon. Taste and adjust: add more honey for sweetness, more lime for brightness, or more chili-garlic sauce for heat. Season with a pinch of salt if needed.

Step 7: Plate the Platter and Serve

Once the avocado fries are golden and crisp, remove the tray from the oven. Let them sit for 2–3 minutes so the crust can set slightly; this makes them easier to handle. Arrange the fries on a warm platter or directly on a wooden board.

Transfer the chili-peanut sauce to a small bowl and place it in the center or alongside the fries. Sprinkle the fries with chopped cilantro and extra chopped peanuts for crunch and color. Add lime wedges around the platter for squeezing over just before eating. Serve immediately while the fries are hot and the avocado is at its creamiest.

Pro Tips

• Choose the right avocados: Look for fruit that yields slightly to gentle pressure but is not squishy. Overripe avocados will turn mushy and fall apart when breaded and baked.
• Chop peanuts finely, not to a powder: You want small, irregular bits for a crunchy crust. Too fine, and the coating can become dense and sandy instead of crisp.
• Keep the breading hand clean: Use one hand for flour and egg, and the other hand for the peanut-panko bowl. This keeps the crumbs from clumping and makes coating much easier.
• Do not skip flipping: Turning the fries halfway through baking ensures more even browning and prevents the bottom side from steaming and softening.
• Adjust the heat level: The sauce can go from mild to fiery just by adding or reducing the chili-garlic sauce. Taste as you go and build the heat slowly.

Variations

• Gluten-Free Version: Swap the panko breadcrumbs for gluten-free panko or finely crushed gluten-free crackers. Use tamari instead of soy sauce in the dipping sauce.
• Extra-Spicy Fries: Add 1/4 teaspoon cayenne pepper to the peanut crust and increase the chili-garlic sauce in the dip. Garnish with thinly sliced fresh chili for a bold finish.
• Vegan Adaptation: Replace the eggs with a mixture of 3 tablespoons plant-based milk and 1 tablespoon ground flaxseed or aquafaba. Use maple syrup instead of honey in the sauce, and ensure your breadcrumbs are vegan.

Storage & Make-Ahead

Make-ahead: You can prepare the peanut crust mixture and the seasoned flour up to 2 days in advance and store them in airtight containers at room temperature. The dipping sauce can be made up to 5 days ahead; refrigerate in a sealed jar and thin with a splash of water if it thickens.

Refrigerating leftovers: Baked avocado fries are best fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day. The crust will soften, but you can revive it somewhat with high-heat reheating.

Reheating: Arrange leftover fries on a baking sheet and reheat at 400°F (200°C) for 8–10 minutes, flipping once, until warmed through and re-crisped on the outside. The microwave is not recommended, as it makes the breading soggy.

Freezing: Freezing is not ideal because the avocado texture can become watery and mealy once thawed.

Nutrition (per serving)

Approximate values for 1 of 4 servings (including dipping sauce): about 430 calories; 11 g protein; 23 g carbohydrates; 34 g fat; 6 g saturated fat; 7 g fiber; 6 g total sugars; 570 mg sodium. These numbers are estimates and will vary based on the exact brands and amounts you use.