A while ago I saw these on pinterest and recently they came up again on my instagram feed. I had a perfectly ripe but still somewhat firm avocado so I decided now was the perfect time to try these out! I decided to use panko bread crumbs and instead of egg whites I used water with ground flax to keep it vegan friendly! (I’ve been doing some vegan recipe experimentations). I didn’t LOVE the “dip” I made for this so I’ll have to get back to you with a vegan friendly dip. When I ran out of the cilantro lime avocado olive oil spread I made, I used some salsa and it was delish!
-1 ripe but still firm avocado
-1/2 cup (more if needed) panko breadcrumbs
-1/4 tsp sea salt
-dash of paprika
-dash of garlic powder
-1 tsp ground flax
Preheat oven to 375.
In a small bowl, mix your breadcrumbs, sea salt, paprika, and garlic powder. In another small bowl, mix your water and ground flax. Peel and cut your avocado into 8 slices. Dip each slice in the water mixture and then the panko mixture. Place on a baking sheet lined with parchment paper or sprayed lightly with oil and bake for 25 minutes or until golden brown. Enjoy!