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Smoked Paprika Avocado “Fries”

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raw vegan Smoked Paprika Avocado "Fries" served with raw tartar sauce

raw / vegan / gluten-free

So, a few nights ago I made these avocado “fries” with some leftover “breading” from my Raw Vegan Fish Sticks.  After they had been in the dehydrator for about 5 hours, I pulled them out and put the tray on the island counter.

I hollered for Bob to come take a taste test.  He walked up beside me and looked down at them and asked what they were.  I explained what I did, he picked one up and took a bite.

“Hmm, not bad, they are ok.”….. He turned the corner of the island. “yea, not bad!”…. he turned the other corner of the island and said, “Hmm, those are actually pretty darn good.”  He came back full circle to the tray, and in taking another one, he said, “DANG, those are delicious!”  He circled that island like a vulture until he had eaten every single one of them!  I think it is safe to say that he liked them. haha

These avocado “fries” are best served warm right out of the dehydrator.  They won’t harden due to the avocado and fat content.  They would be perfect to have as an appetizer for a dinner party or gathering.  They are crunchy and spicy on the outside but creamy and rich on the inside.  Bob compared the texture to a  truffle filled with ganache.

Avocados are very good for you.  They are the best fruit (yes, fruit) source of vitamin E, an essential vitamin that protects against many diseases and helps maintains overall health.

I recommend using ripe but semi-firm avocados for this.  If they are too firm, they are not ripe.  Unripe avocados are harder to digest and don’t taste as good.  If they are too soft, you will have guacamole on your hands, which isn’t so bad if you want guacamole. :)   When I shop for avocados I have a two-step process.  I lightly give them a squeeze and then I pop the “bellybutton” off…  you know that little nub where they were once attached to the tree?  If it is a nice bright green under it, it should be a perfect avocado.  If it is brown, put it down and move along. These are great dipped in my raw Tartar Sauce.  And I can only imagine that the Touchdown Spicy Cheese would be heavenly as well!

a close up of raw vegan Smoked Paprika Avocado "Fries" served with raw tartar sauceIngredients:


  1. To make the breading, grind the cashews in the food processor to a small crumb size.  Don’t over-process, as this will start to release the oils and we don’t want that.
  2. Add the ground flax seeds, paprika, salt, pepper, and yeast.  Pulse together and pour into a rectangular container for dredging.
  3. Cut the avocados in half and discard the seeds.  Remove the skins then slice into 1/4″ slices.
  4. Gently coat the avocado slices with the “breading” and place them on the mesh sheet that comes with the dehydrator.
  5. Dry at 115 degrees for 2-4 hours or until it reaches the desired texture.  These will not dry crispy due to the oil content in the avocado.
  6. Serve right away.

Culinary Explanations:

coating the avocado slices when making raw vegan Smoked Paprika Avocado "Fries" served with raw tartar sauce

setting the coated avocado slices when making raw vegan Smoked Paprika Avocado "Fries" on the dehydrator tray

over head shot of raw vegan Smoked Paprika Avocado "Fries"



5 thoughts on “Smoked Paprika Avocado “Fries”

  1. Barbara says:

    First, thank you for your generosity in sharing your gift. Your site was god sent for me. I just began a raw foods diet two weeks ago. I am somewhat lost in the food creativity arena. I stumbled upon your sit. God is an on time god. Your dishes are presented so beautifully and gorgeously. The recipes instructions are well explained The photographed steps are a huge plus for the inexperienced. Thank you again. Can these be put in the oven on a low temp?

    • amie-sue says:

      Thank you Barbara, I appreciate all your kind words. I hope that you continue to find great inspiration through my site and as you are leaning to make the transition in adding more raw dishes to your life, let me know if you have any questions and I will do my best to help. Have a blessed weekend, amie sue

    • amie-sue says:

      Hi Barbara… as far as preparing in the oven? I haven’t tried it, I suppose you can but most likely it won’t end up raw…. not sure if that is an issue for you or not. If you try it, I would put the temp at the lowest setting, keep the door cracked and keep a close eye on it. Good luck! amie sue

  2. Jacinte says:

    Hi Amie-Sue,
    I made these spiced paprika avocado fries and wonder why you served it with tartar sauce, now I know it has a fishy taste.
    But I’m not sure I dehydrated at the right level, I tried it after 2, then 3 hours and stop it after 4 hours.
    I did not have tartar sauce so I used veganaise it was good but tartar sauce would have been better 😀

    • amie-sue says:

      Hello there Jacinte,

      You have been busy in the kitchen (based on all your other comments on different recipes hehe) I love it! As far as the dehydrating process… you can adjust how little or how long you want them to “cook” so you did just fine. :) That time may need adjusting too based on how soft or firm your avocados are, which will vary every time.

      Try them again with the tarter sauce and let me know what you think ;) I have a feeling that you will really like it. Have a happy day, amie sue

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