My new kitchen and I are starting to get acquainted! I figured since we are now residents of Los Angeles, what better ingredient to use for my first recipe in CA than avocado. I love avocado, however… Charlotte has never liked it. I have served it in every imaginable way, simple salt & pepper, guacamole, chocolate fudge pops (she liked these for a long time, then one day decided that she didn’t anymore) in salads, and so on. She has always turned her nose up to it. The thought of HOT avocado honestly sounded very unappetizing to me, but I thought I would give it a try since most kids will eat anything that resembles a french fry. As you can see from this picture, I think I’m on the right track with this one… a little hand appeared in the camera frame as I was snapping a few shots of the final product!
The “fries” turned out delicious, they were easy to prepare and I feel great that she is eating something that is naturally packed with nutrients. I hope you enjoy it!
Avocado “Fries” with Chili Lime Dipping Sauce
65g ripe avocado, sliced into french fry shapes or bites
15g La Tortilla Factory Low Carb Tortillas, ground into crumbs
10g olive oil
17g sour cream, full fat
6g Hellmann’s mayonnaise
2g fresh lime juice
a few drops of Tabasco Brand Green Pepper Sauce (this is not calculated in the recipe, please calculate this in for a more accurate ratio)
I’ll call this the “dump and toss” method, the first attempt at this recipe resulted in more coating on my fingers than the fries!
Pre-heat the oven to 350 degrees.
Using a piece of parchment paper, dump the ground tortilla bread crumbs in a pile on the paper. Sprinkle the salt and pepper on the bread crumbs.
Place the avocado slices on the bread crumbs. Hold the edges of the parchment paper and toss the avocado around in the bread crumbs until almost all of the coating had adhered to the avocado. Be careful to not let the crumbs roll off the edges of the paper. Your fingers should never touch the breading or avocado!
While still on the paper, drizzle the olive oil over the coated fries. Toss them around a few times more to coat the crumbs in the oil.
Keeping the fries on the same piece of paper, place them on a cookie sheet in the oven and bake for about 15 minutes. Make sure you spread them apart so they are not touching before you put them in the oven. Let the fries cool slightly before serving.
Mix the sour cream, mayo, lime juice and green pepper sauce together. Serve on the side as the dipping sauce.
[…] in the freezer for Charlotte and I recently tried the low carb tortillas as bread crumbs on the avocado fries, so I had them on hand as well. I thought this was a great opportunity to use the tortilla as it […]