A fry that's mostly avocado, not batter.

Restaurant avocado fries are usually deep-fried in a heavy flour breading, which is where most of the carbs come from. This version swaps the flour for almond flour and parmesan, then bakes instead of fries. The coating still turns golden and crisp in the oven, and the avocado inside stays creamy. Most of the fiber in this dish comes from the avocado itself, which is part of why the net carb count stays reasonable even with a full cup of coating.

Garlic Parmesan Baked Avocado Fries

Crisp parmesan-crusted avocado wedges with a bright lemon garlic dip.

Garlic parmesan baked avocado fries stacked with lemon garlic dip
Prep12 min
Cook12 min
Total24 min
Serves4
Scale

Ingredients

Avocado Fries

  • 2 medium avocados, ripe but firm
  • 0.5 cup almond flour
  • 5 tbsp parmesan cheese, finely grated
  • 1 tsp garlic powder
  • 2 tsp Italian herbs, oregano, basil, thyme
  • 1 large egg
  • 2 tsp water
  • Salt, to taste
  • Black pepper, to taste

Lemon Garlic Dip

  • 0.5 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 medium lemon, zested and juiced
  • 0.25 cup fresh parsley, chopped
  • Salt, to taste
  • Black pepper, to taste

Instructions

Prepare the Avocado Fries

  1. 1

    Preheat the oven to 450°F (220°C).

  2. 2

    Cut the avocados into wedges.

  3. 3

    Line a baking sheet with parchment paper or a silicone baking mat.

  4. 4

    In a shallow bowl, combine the almond flour, parmesan, garlic powder and Italian herbs. Season lightly with salt and pepper.

  5. 5

    In a separate bowl, whisk the egg and water together until smooth, then season with a pinch of salt and pepper.

  6. 6

    Dip each avocado wedge into the egg mixture, then coat it in the parmesan mixture, using a spoon to press the coating on evenly.

  7. 7

    Arrange the coated wedges on the baking sheet in a single layer.

  8. 8

    Bake for 6 minutes, then gently flip the wedges.

  9. 9

    Bake for another 5–6 minutes, until golden and lightly crisp.

  10. 10

    Remove from the oven and let the fries cool on the baking sheet for 2–3 minutes.

Prepare the Lemon Garlic Dip

  1. 11

    In a small bowl, combine the mayonnaise, garlic, lemon juice, lemon zest and parsley.

  2. 12

    Season with salt and pepper to taste.

  3. 13

    Stir until smooth and well combined.

Serve

  1. 14

    Serve the avocado fries warm with the lemon garlic dip on the side.

Nutrition per serving

489 calories 10 g protein 46 g fat 6 g net carbs

Net carbs here means total carbohydrate (16g) minus fiber (10g), most of which comes from the avocado. Also per serving: 2g sugar, 63mg cholesterol, 306mg sodium.

Nutrition is calculated from ingredient data and will vary with brands, sizes and exactly how much dip you use. Treat it as close, not exact.

Choose firm avocados. Ripe but firm holds up best. If they're too soft, the wedges can fall apart during coating and baking.

Best texture. Serve immediately after baking. These are crispiest straight from the oven and soften as they sit.

Spicier version. Add a pinch of cayenne pepper or chili flakes to the parmesan breading.

Air fryer option. Cook the coated wedges in an air fryer at 400°F (200°C) for about 8–10 minutes, until golden.

Ania, founder of Low-Carb Diet Solutions

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