Crispy Baked Avocado Wedges

I must confess when I first saw this recipe I was a bit sceptical…I mean I love avocado but even I had not stuck them on a pizza as it never entered my head that they could be ‘cooked’ but I have to say I was pleasantly surprised with how nice these really were, almost creamy in taste I would say.

I took this from here (last accessed 25th October 2018) and the only change I made was I only use half the ingredients as it was just for me, oh and I had sweet chilli sauce in the cupboard.


  • 2 large avocados sliced (I only used 1)
  • Juice of 1/2 lime optional (I didn’t use this)
  • Salt & Pepper
  • 1/4 cup flour (I used less)
  • 1 egg lightly beaten
  • 1 cup panko bread crumbs (Again I used less)
  • 2 tablespoons oil (I used just 1 cal spray)
  • Chipotle dipping sauce (Didn’t use it)


  1. Pre-heat oven to 400 Degrees F. Pour 1 tablespoon oil in sheet tray or baking dish; set aside. (I just used 1 cal)
  2. Squeeze fresh lime juice on avocado slices to preserve their color while baking (this step is optional (and I didn’t do this). Season with salt, pepper. Dredge in flour then dip in egg and coat in panko breadcrumbs. Be sure the avocado slices are coated very well in the panko.
  3. Place in a single layer on the greased sheet pan. Drizzle with the remaining oil or spray with cooking spray. This will help the avocado slices crisp in the oven.
  4. Bake for 15 minutes or until the avocados are golden and crispy. If desired, more oil can be drizzle while they are baking for additional crispness.
  5. Serve with my chipotle dipping sauce or with ranch, ketchup, or your favourite dip (which in my case was sweet chilli)
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