Coconut-Crusted Avocado Fries
- 1 large avocado, ripe
- 1 t garlic powder
- ½ t onion powder
- ½ t smoked paprika
- ¼ t black pepper
- 3 T arrowroot powder
- ½ T flaxseed, plus 1 ½ T water
- ¾ cup unsweetened shredded coconut
- ½ T water
- Preheat oven to 400ºF and place a rack on the middle shelf.
- Line a baking tray with aluminum foil or a non-stick reusable baking sheet and set aside.
- Add the flaxseed and 1 ½ T water to a bowl, mix together and place in a fridge.
- Slice the avocado in half, and remove the pit. Cut each half into 4 or 5 slices, and set aside.
- In a bowl, combine arrowroot powder and half of the seasonings (garlic, onion, smoked paprika and black pepper).
- Remove the flax and water mix from the fridge.
- In a second bowl combine the flax and water mix with ½ T water.
- In a third bowl combine the shredded coconut and the remaining half of the seasonings.
- Start with one avocado slice at a time. Dip an avocado slice in the arrowroot mix, then in the flaxseed mix, and then coat in the coconut mix.
- Place the coated avocado on the lined baking tray. Repeat this process for the remaining avocado slices.
- Bake in the oven for 5 to 10 minutes, this is dependent on your type of oven. Check after 5 minutes. If the coconut is very lightly golden in some places and the avocado slices don’t feel ‘soggy’ then they are ready. If not, cook for a few extra minutes and keep checking until cooked.
- Once ready, serve and enjoy!
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