Crispy Avocado Bites
Looking for a crispy, crunchy appetizer or snack that tastes great but is good for you too? Look no further than these delicious oven-baked crispy avocado bites.
Servings 4 servings
Calories 200kcal
Equipment
- 1 Non-stick cooking spray
- 1 Medium bowl
- 1 Small bowl
- 1 Baking sheet
Ingredients
- ¼ cup almond flour
- 1 Tbsp taco seasoning
- 1 tsp garlic powder
- 1 egg
- ¼ tsp salt
- ¼ tsp pepper
- ¼ cup panko breadcrumbs
- 2 ripe, fresh avocados, halved, pitted, peeled, and sliced into 16 ‘fries’
Instructions
- Preheat oven to 425°F. Line baking sheet with foil and spray with non-stick cooking spray.
- In a medium bowl, mix together almond flour, taco seasoning, and garlic powder. In a separate small bowl, whisk egg with salt and pepper. Spread panko breadcrumbs in an even layer on a small plate.
- Dip avocado slices into almond flour mixture to coat. Dip each avocado slice into the egg mixture. Finish by pressing each avocado slice into the breadcrumbs, turning to coat both sides evenly.
- Arrange slices on prepared baking sheet. Bake for 10 to 12 minutes or until light golden brown. Remove from oven and serve warm.
Notes
If you'd like to make this recipe in advance, prepare the bites, place them in a parchment paper-lined air-tight container, and freeze. Then cook from frozen when ready to enjoy.
This recipe was created and tested with almond flour. Switching the flour type may impact the texture of the final recipe, so I do not recommend substituting flour.
Cooked avocado bites can be stored in the refrigerator in an air-tight container for up to 2 days.
Nutrition
Calories: 200kcal | Carbohydrates: 13g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 10g | Cholesterol: 45mg | Sodium: 230mg | Potassium: 521mg | Fiber: 6g | Sugar: 1g | Vitamin A: 265IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 1.4mg