Ingredients
- ¾ cup panko bread crumbs
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon sea salt
- ½ cup all-purpose flour
- 2 large eggs beaten
- 2 large avocados ripe, but firm
- Extra-virgin olive oil (for drizzling)
- Chipotle ranch or desired dipping sauce (optional)
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
- Combine panko bread crumbs, coriander, cumin, and sea salt in a medium-sized shallow dish. In separate bowls, place the flour and beaten eggs.
- Cut the avocados in half and remove the seeds and skins. Slice the avocados lengthwise into 8 wedges per avocado, and dredge each slice in flour, then egg, then the panko mixture.
- Arrange the coated avocado slices on the prepared baking sheet, drizzle with olive oil, and bake for 12 to 14 minutes, until they're golden and crispy.
- DEVOUR!
