Baked Avocado Fries!

Crikey! Have you ever tried to slice your buttery delicious avocado, coat it in Japanese bread crumbs and slide it in the oven for 20 minutes? No? Me neither, but that's about to change today. I can't wait to try this take on my beloved avocados! Beth says they are super addictive and oh-so scrumptious. (Full recipe here). What a tease, isn't it? xo

P.S: How to properly slice & dice an avocado and an awesome avocado saver (giggle).
P.P.S: Roasted garlic goes perfectly with avocados too.

(via More Design Please. Bottom photo by Circle B Kitchen)

Update: Since the recipe link doesn't work anymore and many of you emailed me about it,  here is Beth's recipe step-by-step:

You’ll need:

1/4 cup flour

1 tsp kosher salt

2 large eggs, beaten

1 1/4 cups panko (Japanese bread crumbs)

2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges

Grated parmesan for serving (optional)

Preheat oven to 450 degress. Coat avocado slices in the flour, egg and panko. Spread on a cooling rack that has been sprayed with non-stick spray, then place on a cookie sheet. Spray the top of the wedges with olive oil and sprinkle with salt, then bake for about 20 minutes at 450, or until they are golden brown.