Avocado Fries with Chipotle Sauce

Just when you thought you couldn’t love avocado’s more…enter the avocado fry! These blew my mind and my husband and I just fought over the last few. Delicious – crispy on the outside and creamy on the middle, with a sauce that has a little (but not too much) kick. Both are Whole30 compliant (homemade fries are allowed on Whole30, just watch that these aren’t SWYPO for you!).  I can’t wait to be asked to bring an appetizer to a party – these are totally coming! I loved making these in the airfryer, but modification listed below for oven cooking as well.


Avocado Fries with Chipotle Sauce


Avocado Fries

  • 2 just ripe avocados cut into 8 wedges each
  • 2 eggs
  • 1/2 cup tapioca or arrowroot flour
  • 1 cup almond flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon garlic powder

Chipotle Sauce

  • 1/2 cup mayo
  • 1/8 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/4 cup ketchup


  1. If using the oven, preheat to 400 degrees.
  2. In a shallow medium bowl place tapioca flour. In a second shallow bowl, crack and scramble eggs. In a third shallow bowl, combine almond flour, salt, and, garlic powder.
  3. Take one avocado wedge and roll in tapioca flour. Then, place in egg mixture, flipping gently to coat, letting excess drip off. Finally, toss gently in the almond flour mixture, pressing avocado slice down into the flour to coat well. Place in a single layer on an air fryer basket or on oven sheet lined with parchment.
  4. Repeat with all avocado wedges. Airfry at 400 degrees for 10 minutes, no need to flip. Or, if using the oven, bake at 400 degrees for 15 minutes.
  5. While cooking avocado fries, combine all chipotle sauce ingredients in a small bowl. Chill until ready to serve.
  6. Avocado fries are delicious served hot and a great appetizer for any meal or party!