Air-Fried Avocado Fries with chipotle yogurt sauce

The best avocados to use for avocado fries are ripe ones that aren’t too soft. You want the avocados to be firm yet soft enough to slice and hold up in the air fryer.

Makes 4 servings

Total time: 30 minutes

1/4 cup plain low-fat yogurt

1 tsp. minced chipotle in adobo sauce 1/2 tsp. minced lime zest 1/4 cup all-purpose flour 1/2 tsp. each kosher salt, black pepper, and cumin, divided 1/4 tsp. cayenne, divided 1 cup whole-grain or plain panko 1 egg + 1 Tbsp. water, beaten 2 avocados, sliced

Juice of 1 lime

Combine yogurt, chipotle, and zest; chill sauce until ready to serve. Whisk together flour, 1/4 tsp. salt, 1/4 tsp. black pepper, 1/4 tsp. cumin and 1/8 tsp. cayenne in a shallow dish.

Combine panko, remaining each

1/4 tsp. salt, 1/4 tsp. black pepper,

1/4 tsp. cumin, and 1/8 tsp. cayenne in a separate shallow dish. Whisk together egg and water in a third shallow dish.

Coat avocado slices with lime juice; season with salt, black pepper, and cumin to taste.

Dredge avocado slices in flour mixture, then dip in egg mixture; dredge in panko mixture, pressing to adhere.

Preheat air fryer to 400° according to manufacturer’s instructions; set cook time to 8 minutes. (Add

3–5 minutes for preheating if your air fryer doesn’t include preheat function.)

Coat preheated cooking tray and avocado fries with nonstick spray; arrange avocado fries in a single layer on tray.

Cook avocado fries 4 minutes; open air fryer, coat avocado fries with nonstick spray, flip, and close air fryer. Continue cooking avocado fries until golden brown, 4 minutes more; season with salt. (If you have a smaller air fryer, you may need to do this in batches.)

Serve avocado fries with sauce.

Per serving: 223 cal; 16g total fat (2g sat); 13mg chol;

159mg sodium; 20g carb (8g fiber, 2g total sugars);

5g protein