I saw this recipe disappear down my newsfeed on Facebook one hot summer’s evening just as my husband and I fancied something to nibble on. I even had an opened bottle of Sriracha in the fridge so set about quickly making these super little fries.
I used buckwheat flour as my husband is gluten intolerant and as I had some dried gluten-free breadcrumbs mixed with chilli flakes, decided these would work perfectly.
I didn’t spray them with oil as the original recipe mentioned and they turned out beautifully; soft creamy avocado with a crisp outer shell. The chilli flakes gave them an extra kick so if you don’t like things too hot, leave these out as the Sriracha and yoghurt make a tasty dip. Another winning recipe to make again.
Avocados, the firmer the better
1 egg, beaten
Gluten-free dried breadcrumbs
Peel and pit the avocados. Cut into “chips” (depending on size, 4, 6 or even 8 from 1 avocado)
Dip each chip into the flour, then the egg and finally the breadcrumbs.
Lay on some parchment on a baking tray.
Bake 180°C for 20 to 25 minutes.
Serve with natural yoghurt swirled with Sriracha
Recipe adapted from Nectar/Sainsburys
NB: All photographs used in this blog have been taken by me, and are of food I have prepared myself.