Scale
Ingredients
- 4 ounces Jackson’s Honest Sweet Potato Chips
- 2 tablespoons arrowroot starch
- 1 egg, whisked
- 1 large ripe and firm Haas avocado
- 1/2 teaspoon sea salt
- Freshly cracked black pepper, to taste
- 3 tablespoons coconut oil
- Garlic Aioli (recipe in notes)
Instructions
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Blend the sweet potato chips in a food processor for 20 to 30 seconds until you achieve a finely crushed and moist crumble. Add arrowroot to the bowl and process until just combined. Transfer the breading to a small shallow plate.
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Pour the whisked egg onto a separate shallow plate.
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Slice the avocado in half and carefully remove the pit. Slice each half into 3 equal size wedges and gently remove the skin. Season avocado with sea salt and black pepper.
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Roll the avocado wedges in the egg wash until thoroughly coated and then roll in the breading mixture, using your fingers to firmly press it into all sides.
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Heat the coconut oil in a large skillet over medium heat. Fry avocado wedges on each side for 60 seconds until they turn a crisp, light golden brown. Carefully transfer to a serving dish lined with paper towels using tongs. Serve immediately with the garlic aioli.
Notes
GARLIC AIOLI
Garlic Aioli
½ cup full-fat coconut milk
3 to 4 cloves garlic, peeled
½ large Haas avocado, peeled and pitted
¼ cup extra-virgin olive oil or avocado oil
1 egg yolk
1 teaspoon lemon juice
¼ teaspoon fine sea salt
In a food processor, combine the coconut milk, garlic and avocado until pureed. Slow drizzle in the olive oil with the processor running until well combined. Now add the egg yolk, lemon juice and sea salt and blend until smooth and emulsified. Store in the refrigerator for up to 2 weeks.