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.

INGREDIENTS:

Avocados, the firmer the better
Buckwheat flour
1 egg, beaten
Gluten-free dried breadcrumbs

METHOD:

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.