These Air Fryer Avocado Fries are exactly like they sound – crispy on the outside and creamy on the inside. This tasty appetizer takes just 15 minutes and 3 ingredients.
Encountering Air Fryer Avocado Fries
A good deal of my inspiration for recipe development comes from exploring restaurants, including this one. I came across avocado fries as an appetizer at a Colombian / Tex-Mex restaurant a few weeks back and they really impressed me. Ingredient-wise they seemed simple enough, with a panko-based batter. Not being big on deep-frying at home, though, the air fryer was also on my mind.
The Vegan Air Fryer Cookbook
A week or so later, just by dumb luck, I happened to be flipping through Vegan Cooking in Your Air Fryer by Kathy Hester. If you’re not familiar with Kathy, her website, Healthy Slow Cooking, is a fantastic resource for plant-based cooking, especially using a slow cooker, Instant Pot, or air fryer. Kathy has also written a number of different cookbooks, all with different plant-based themes. If you’re looking for reliable and approachable vegan recipes, definitely check them out.
In any case, Kathy’s air fryer book has a recipe for air fryer avocado fries that fit the bill perfectly. I should give credit as well to Becky Striepe of Glue and Glitter who Kathy cited as the original author of the recipe. I really like this recipe because of its simplicity and I didn’t feel the need to make any substantial changes.
Cooking the Air Fryer Avocado Fries
The preparation process is super simple. Set your air fryer to preheat for 5 minutes. While it does that, you slice the avocado and set up a battering station. When the air fryer is done preheating, take the basket out and start battering the avocado slices. Dip them first in aquafaba, then in a mixture of panko and salt. Then spread them in the basket in a single layer. Air fry for 10 minutes, stopping halfway to shake the basket, and they’re done!
Some Cooking Notes
If you’re not familiar with aquafaba, it’s the liquid that comes in a can of cooked chickpeas. You can drain the liquid out of the can and save the chickpeas for something else.
The original recipe prescribes the aquafaba from one can of chickpeas. I used that amount and found it to be much more than I needed. If you’d like to save the aquafaba for something else (or if you’re making a double batch), keep this in mind.
I used sriracha mayo as a dipping sauce and it was perfect. A squeeze of lime juice, plant-based queso, and salsa are also great choices for dipping.
More Plant-Based Latin American Goodies
More Air Fryer Recipes
If you try this recipe out, let me know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @gastroplant on Instagram! I’d love to see what you come up with.
Air Fryer Avocado Fries
- Air Fryer
- 1 ripe hass avocado sliced into evenly sized pieces
- 1 cup panko bread crumbs
- 1/2 teaspoon salt
- 1/2 can chickpea aquafaba
- Preheat your air fryer for 5 minutes at 390 F (200 F).
- While the air fryer is preheating, slice the avocado and set up the batter station. Prepare one bowl with the aquafaba in it and another bowl with the bread crumbs and salt. Toss the bread crumbs and salt together until mixed.
- When the air fryer has finished preheating, start battering the avocado slices. Dip a slice in the aquafaba, then gently roll it around in the bread crumbs. Sprinkle crumbs onto any bare spots. Place the avocado slice gently into the fryer basket. Do the same with the rest of the avocado slices, taking care to place them in a single layer without any pieces touching each other. You may have to air fry in batches.
- Air fry until crispy and golden brown as shown in the photos, 8-12 minutes. Carefully remove the avocado fries and place them on a plate. Serve immediately with the dipping sauce of your choice.