Just when you thought you couldn’t love avocado’s more…enter avocado wedges! 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 – I’m a spice weenie) kick. Both are Whole30 compliant. 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 Wedges with Chipotle Sauce
- 2 just ripe avocados halved, then each half cut into 4 wedges
- 2 eggs*
- 1/2 cup tapioca or arrowroot flour*
- 1 cup almond flour*
- 3/4 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 cup mayo compliant if on Whole30
- 1/8 teaspoon salt
- 1/2 teaspoon chipotle chili powder or chipotle powder
- 1 teaspoon paprika
- 1/4 cup ketchup compliant if on Whole30
- If using the oven, preheat to 400 degrees.
- Set out three shallow bowls. In one, place tapioca flour. In the second shallow bowl, crack and scramble eggs. In the third, combine almond flour, salt, and, garlic powder.
- 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.
- Repeat with all avocado wedges. Airfry at 375 degrees for 8-10 minutes, no need to flip (due to space and need for single layer, will need to do it in 2-3 batches, depending on size of airfryer). Or, if using the oven, bake at 400 degrees for 15 minutes. Cook until golden brown on the outside.
- While cooking avocado wedges, combine all chipotle sauce ingredients in a small bowl. Chill until ready to serve.
- Avocado wedges are delicious served hot and a great appetizer for any meal or party! Chipotle sauce keeps well in the fridge for 1-2 weeks. Leftover avocado wedges are
excellent re-crisped in the airfryer.
TO MAKE THESE NUT FREE – I don’t recommend coconut flour instead of almond flour (you’ll feel like you are eating sand), but unsweetened coconut flakes pulsed into a meal worked fabulously as an option to substitute for the almond flour! TAPIOCA/ARROWROOT FLOUR - Just omit that first breading step that uses them. Recipe still works without it, just not as tasty. TO MAKE THIS EGG-FREE– Compliant canned coconut milk works well to substitute for the eggs in this recipe. For the sauce, use a vegan mayo like Primal Kitchens for the base. Click here for my homemade mayo recipe I use as the base for the chipotle mayo sauce.