Avocado Fries? Yes Please!

Crunchy, creamy, and quick, you’ll eat these avocado fries right up.

This piece originally appeared on TheWholeTara.com.

One order of crunchy quinoa crusted avocado fries, please! Crunchy on the outside and creamy on the inside, these healthy gluten-free avocado fries are about to rock your world! They’re “breaded” using a quinoa loaf and hemp seeds, then baked until golden brown. Avocado fries are the perfect alternative to french fries and make a mouthwatering snack, especially when served with white bean dip.

After I posted this Instagram of my breakfast, a few people were curious about the bread. It’s my best-kept secret: Grindstone Bakery in California. This bakery is the one to blame for my new obsession with bread. They have gluten-free and wheat-free breads, so if you’re avoiding wheat or gluten for any reason they’re great to order from. I currently have eight different loaves sitting in my fridge right now ranging from sprouted seed to fennel-flavored quinoa. I used the Gluten-Free 100% Quinoa Loaf for this recipe, but you can use any of their breads to get the same result.

If you’re not on the West Coast you can buy their bread online, or substitute bread from a similar bakery near you. Aim for a whole grain bread for optimum health benefits. You could also substitute Ezekiel bread, which is widely available, and mimics the extra crunch of the quinoa loaf.

The dip I serve to accompany these is easy to make and acts as a smooth compliment to the crunchy avocado fries. The best thing is that from start to finish it only takes about 21 minutes to make these flavor-filled bites.


Crunchy Quinoa Crusted Avocado Fries and Dip

Serves 4


2 avocados, peeled
1½ cup Grindstone Bakery Quinoa Loaf crumbs (about 4, ½ inch slices)
½ cup nutritional yeast
¼ cup Dijon mustard
¼ tsp salt and pepper

1 cup white beans
¼ cup parsley
2 cloves garlic
1 lemon, squeezed
Salt and pepper, to taste


Preheat the oven to 400 degrees F and lightly grease a baking sheet. Slice the avocados ½ inch thick and set aside. In a bowl, combine the quinoa bread crumbs, nutritional yeast, salt, and pepper. In a separate small bowl, add Dijon mustard. One by one, dip the avocados in the Dijon mustard, then coat in bread crumbs. Place on the baking sheet and continue until all avocados are coated. Place in the oven for 12 to 15 minutes, or until golden brown. In the meantime, in a food processor puree the beans, parsley, garlic, lemon, salt, and pepper until smooth. Remove the fries from the heat and plate with dip. Serve immediately.

Photos courtesy of Tara Milhem

Tara is a recipe developer, nutritionist, and writer at TheWholeTara.com.