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Spicy baked avocado fries with a lime, cashew and cilantro dip

These are an absolute revelation, my new favorite way to eat avocados and a nice change from sweet potato fries. I love the contrast of the soft, creamy chunks of avocado in the middle and the crispy, crunchy, chili coating on the outside. They’re delicious dunked into this lime, cashew and cilantro dip too: or, if you want a spicy hit, try the super sweet chile sauce from the plantains, which tastes amazing with these, too.



For the fries:

  • 5 tablespoons chickpea flour
  • Scant 1/4 cup almond milk, or any other plant-based milk
  • 1 tablespoon sesame oil
  • 1 cup almond meal
  • 1/4 cup sesame seeds
  • 2 tablespoons nutritional yeast
  • 1 teaspoon chili flakes
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 avocados, ripe but still firm

For the dip:

  • Generous 1/2 cup cashews, soaked for 3 hours and drained
  • Juice of 2 1/2 limes
  • Small handful of cilantro
  • 2 tablespoons olive oil
  • 1 tablespoons apple cider vinegar
  • 2 sprigs of fresh mint, leaves picked pinch of salt


  1. Preheat the oven to 425’F. Line a baking sheet with parchment paper.
  2. Place the chickpea flour in a bowl. Mix the almond milk and sesame oil in another bowl. Mix together the ground almonds, sesame seeds, nutritional yeast, both types of chili, paprika, cayenne, salt and black pepper in a third bowl.
  3. Halve the avocados lengthwise, pit and peel then slice thickly lengthwise, making about five slices for each avocado half.
  4. One at a time, dip the avocado slices first in the chickpea flour, making sure it’s covered. Then dip it in the milk bowl, followed by the spiced almond meal mixture. As you work, place the coated avocado slice on the prepared baking sheet.
  5. Bake for 20 minutes, flipping halfway through.
  6. Once the avocados are done, remove from the oven. Let cool for about 20 minutes; this helps them crisp up even more.
  7. Meanwhile, make the dip. Combine the drained cashews, 1/4 cup water and the remaining dip ingredients in a blender. Blend until really smooth.
  8. Then dip your avocado fries in the sauce and enjoy!

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