Preheat oven to 400°F.
Combine 2 tablespoons water and flaxseeds in a small bowl. Set aside for 10 minutes.
Meanwhile, prepare ingredients for coating the avocado. Spread bread crumbs in a shallow dish. Spread flour in a separate shallow dish.
Pour lemon juice into a medium-sized bowl. Cut avocado in half and remove the pit, then peel and slice each half into four thick wedges, letting the wedges fall into the lemon juice. Toss gently to coat with lemon juice.
Working one piece at a time, dredge an avocado wedge in flour, then coat with flaxseed mixture, and then dredge in bread crumbs. Place on a baking sheet. Coat remaining avocado wedges.
Bake for 10 minutes. Using tongs, turn wedges over and bake for 20 minutes more, or until coating is brown.
Sprinkle with salt. Serve with the dipping sauce on the side.
Makes 8 Fries, Easily Doubled or Tripled
1 tablespoon flaxseeds or chia seeds
1 cup bread crumbs
¼ cup all-purpose or chickpea flour
Juice of ½ lemon
1 large avocado
Kosher salt or coarsely ground sea salt
From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.