Baked Avocado Fries with Chipotle-Cilantro Pesto Dip
Recipe type: Appetizer
Serves: 15-20 wedges
Smooth and creamy avocado slices, coated and baked in the oven, are the perfect summer entertaining snack. You'll love these Baked Avocado Fries with Chipotle-Cilantro Pesto Dip!
  • For the Baked Avocado Fries:
  • 2 avocados, medium ripe, sliced into ½-inch wedges
  • ½ sleeve of Dare Breton Original Crackers
  • 2 large beaten eggs
  • 1 tsp garlic powder
  • 1 tsp chipotle powder
  • ¼ tsp salt
  • ¼ tsp pepper
  • For the Chipotle Cilantro Pesto Dip:
  • ½ cup roasted honey chipotle almonds (if you can't find this flavor, use regular roasted almonds and add chipotle powder and small amount honey, I do not know what the exact measurements would be so you may have to add a little at a time and taste)
  • 1 bunch fresh cilantro leaves
  • 1 garlic clove
  • 2 tsp lemon juice
  • ¼ cup extra virgin olive oil
  1. To make the Baked Avocado Fries:
  2. Preheat the oven to 450 degrees. Grease a large baking sheet with cooking spray and set aside.
  3. Add the Dare Crackers to a food processor and pulse until they become a fine crumb and pour crumbs into a shallow dish.
  4. Add beaten eggs to another shallow dish.
  5. Dip the avocado wedges into egg with one hand and then place into the bowl with the crushed crackers.
  6. Use your other hand to completely coat the avocado and arrange onto the prepared baking sheet.
  7. Continue the process with the remaining wedges of avocado.
  8. Bake in the oven for 15 minutes. Remove and flip each piece of avocado onto its other side.
  9. Continue baking for another 5 minutes.
  10. To make the Chipotle Cilantro Pesto Dip:
  11. Add almonds, cilantro leaves, garlic, lemon juice, and extra virgin olive oil (and chipotle and honey if applicable) into a food processor and pulse until it reaches your desired consistency.
  12. It should be on the thicker side, but if you want to thin it out, add water a little bit at a time.
Recipe by Take A Bite Out of Boca at