Air Fryer Avocado Fries with Romesco Sauce

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Nutritional Highlights (per serving)

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66 g
Total Fat
27 g
Total Carbs
18 g
25 mg

These crispy, crunchy, cheesy keto avocado fries are a sure winner especially when paired with this easy romesco sauce. The air fryer crisps these delicious fries without having to fuss over a deep fryer. The secret to perfect crispiness while making sure the avocados keep their shape is twofold: first, choose avocados that are ripe, but still firm. Second, we give a little rest in the freezer after we’ve breaded them.


Serves: 4
  firm ripe, fresh California Avocados, peeled, seeded and sliced into ½ inch wedges
oz.  shredded parmesan
1/2  cup  almond flour
tsp.  garlic powder
tsp.  pepper
1/4  tsp.  salt
    Romesco Sauce
  roasted red bell pepper from a jar or homemade
  roma tomato, halved
1/2  cup  slivered almonds
Tbsp.  red wine vinegar
  cloves of garlic, peeled
tsp.  smoked paprika
1/3  cup  olive oil
1/4  tsp.  salt or to taste
1/8  tsp.  pepper, or to taste

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Refrigerate avocado wedges until cold.
  2. In a blender or food processor combine parmesan, almond flour, and spices and pulse until the mixture looks like breadcrumbs.
  3. Add about ⅓ of the mix to a plate and press avocado wedges into the mix to evenly coat. Repeat until all the wedges have been covered. Arrange wedges in a single layer and place in the freezer while you make the sauce and preheat your air fryer.
  4. Add red pepper, tomato, almonds, vinegar, garlic and smoked paprika to a blender or food processor and blend for about 10 seconds or until a chunky paste forms. With the motor running, drizzle the olive oil in slowly, then add salt and pepper to taste (sauce can be made up to 2 days in advance,
  5. Preheat air fryer to high (We set to 390 º). Working in batches, spray the avocados with a bit of cooking spray and arrange a single layer of avocados in the air fryer basket. Cook until crispy on all sides about 5-7 minutes– turning often. Serve immediately.

Serving Suggestion: Serve alongside a bowl of green gazpacho.

Beverage Pairing: Chilled White Wine.

Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Calories 750
Total Fat 66 g
Trans Fat 0 g
Saturated Fat 12 g
Monounsaturated Fat 36 g
Polyunsaturated Fat 7 g
Total Carbs 27 g
Dietary Fiber 15 g
Total Sugar 3 g
Protein 18 g
Cholesterol 25 mg
Sodium 930 mg
Potassium 1088 mg

Vitamin A 170 mcg; Vitamin C 35 mg; Calcium 350 mg; Iron 3 mg; Vitamin D 0 mcg; Folate 162 mcg; Omega 3 Fatty Acid 0.39 g


% Daily Value*: Vitamin A 20%; Vitamin C 40%; Calcium 25%; Iron 15 %; Vitamin D 0%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Sabrina Modelle

Sabrina Modelle is the author and photographer behind the popular blog, The Tomato Tart. Her recipes and photographs have been featured on The Huffington Post, The Discovery Channel’s Green Wine Guide, The Jerusalem Post, and in The Green Market Baking Book (Sterling Press, 2010). Sabrina has been a web designer, usability expert, and brand consultant since 1994 and has worked with clients from Pepsi and Pet Smart to The ACLU and ASPCA. When she’s not working or instagraming, Sabrina can be usually be found at her home in the redwoods with her nose in a cookbook and a dog in her lap.

Sabrina is a brand advocate. Their content on the California Avocado Commission website and/or blog is part of their partnership with our organization.

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