Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and coat with cooking spray; set aside. Sprinkle avocado wedges with salt and pepper.

  • Place flour in a shallow bowl. Place eggs in another shallow bowl. Place crushed tortilla chips in a third shallow bowl.

  • Dip seasoned avocado wedges in flour, turning to coat. Dip in eggs, turning to coat. Dip in crushed tortilla chips, pressing chips gently onto wedges as necessary to coat.

  • Arrange coated avocado wedges on prepared baking sheet. Lightly coat avocado wedges with cooking spray. If desired, sprinkle wedges with chili powder. Bake for 10 to 12 minutes or until golden brown, turning once.


To crush tortilla chips, place chips in a resealable plastic bag; seal bag. Use your hands to coarsely crush chips. Using a rolling pin, roll over bag until chips are finely crushed.

Nutrition Facts

272 calories; 17 g total fat; 3 g saturated fat; 4 g polyunsaturated fat; 9 g monounsaturated fat; 93 mg cholesterol; 261 mg sodium. 424 mg potassium; 26 g carbohydrates; 6 g fiber; 0 g sugar; 7 g protein; 0 g trans fatty acid; 235 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 94 mcg folate; 0 mcg vitamin b12; 56 mg calcium; 2 mg iron;

Reviews (1)

16 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: Unrated
I tried this with zucchini instead of avocado and it was delicious!