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Crispy Avocado Fries with Pork Rind Crust

Avocado wedges dusted, egg-washed, and pressed into a seasoned pork rind crust, then baked or air fried to a crisp shell around a warm, creamy centre.
Print Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 3 servings
Course: Appetizer
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium avocados just-ripe, cut into 12 to 16 wedges each
  • 1/4 cup cornstarch or fine almond flour
  • 2 large eggs beaten with 1 tbsp water
  • 2 cups plain pork rinds crushed
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper

Equipment

  • Oven or air fryer
  • Three shallow bowls
  • Sheet pan

Method
 

  1. Line up cornstarch, egg wash, and the pork rinds mixed with the seasonings in three bowls.
  2. Dust each wedge in cornstarch and shake off the excess, dip in egg and drip off the extra, then press firmly into the pork rinds on all sides.
  3. Set the wedges on parchment, spaced so they don't touch.
  4. Oven: 425°F, 12 to 15 minutes, flipping at 8. Air fryer: 390°F, 7 to 9 minutes, shaking at 5, in a single layer.

Notes

Just-ripe avocados only — soft ones turn to mush in the crust.
Coarse-plus-fine crushed rinds give the best texture.
Serve with ranch, chipotle-lime yogurt, or garlic-lemon mayo.