| Servings |
as a side
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Ingredients
- 4 large avocados
- Juice of 1/2 Lime
- Salt + Pepper
- 1/2 cup flour
- 2 egg
- 2 cup Panko bread crumbs
- 4 tablespoons oil
- Chipotle dipping sauce
- 1 in chipotle chileadobo sauce plus 1 tsp. sauce
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 1/2 cup chopped coriander
- 1/4 tsp. ground cumin
- 1/4 tsp. dried dill
- sea salt flakes
Ingredients
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Instructions
- Make the dipping sauce by placing all ingredients in a blender or food processor and puree until smooth about 2-3 minutes or until the mixture is nice and creamy. Pour into a jar or small bowl and refrigerate.
- Pre-heat oven to 190 Degrees C. Pour 1 tablespoon oil in sheet tray or baking dish; set aside.
- Squeeze fresh lime juice on avocado slices to preserve their colour while baking (this step is optional).
- Season with salt, pepper. Dredge in flour then dip in egg and coat in panko breadcrumbs. Be sure the avocado slices are coated very well in the panko.
- Place in a single layer on the greased sheet pan. Drizzle with the remaining oil or spray with cooking spray. This will help the avocado slices crisp in the oven.
- Bake for 15 minutes or until the avocados are golden and crispy. If desired, more oil can be drizzle while they are baking for additional crispness.
- Serve with chipotle dipping sauce
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