These Whole30 avocado wedges are crispy on the outside, creamy inside, and perfect with a smoky chipotle sauce. They make a great appetizer, game-day snack, or side dish to add healthy fats to a meal. I love that they can be made in either an air fryer for extra crispiness or baked in the oven if you don’t have one.
Why I Love These Avocado Wedges
They’re versatile and diet-friendly: Whole30, Paleo, Keto, gluten-free, and dairy-free. The recipe includes notes for nut-free and egg-free variations so it’s easy to adapt. The air fryer gives the best texture, but oven instructions are included. These wedges are ideal to pass around at a party, serve as a fun finger food, or add to dinner to keep everyone full and satisfied.
Ingredients
Avocado Wedges
- 2 avocados – just ripe, not overly soft. Halved, then cut each half into 4 wedges.
- 2 eggs – help the breading stick. See notes for egg-free alternative.
- 1/2 cup tapioca or arrowroot flour – used for the first dredge; optional but recommended for best texture.
- 1 cup almond flour – provides a crunchy coating. See notes for a nut-free substitute.
- 3/4 teaspoon salt
- 1 teaspoon garlic powder
Chipotle Sauce
- 1/2 cup mayo – use a Whole30-compliant mayo or your preferred mayo alternative for vegan/egg-free.
- 1/8 teaspoon salt
- 1/2 teaspoon chipotle chili powder (or regular chili powder)
- 1 teaspoon paprika
- 1/4 cup ketchup – choose an unsweetened ketchup if following Whole30.
Instructions
- If using the oven, preheat to 400°F (204°C). If using an air fryer, you’ll cook at 375°F (190°C).
- Arrange three shallow bowls: one with the tapioca/arrowroot flour, one with the beaten eggs, and one with the almond flour mixed with salt and garlic powder.
- Take each avocado wedge and first roll it in the tapioca, then dip into the egg, letting excess drip off. Finally press the wedge into the almond flour mixture to coat well. Place coated wedges in a single layer on an air fryer basket or a parchment-lined baking sheet.
- Air fry at 375°F for 8–10 minutes, in a single layer (you may need 2–3 batches depending on air fryer size). For the oven, bake at 400°F for about 15 minutes, or until golden and crisp.
- While the wedges cook, mix all chipotle sauce ingredients in a small bowl and chill until serving.
- Serve the avocado wedges hot with chipotle sauce. Leftover wedges re-crisp nicely in the air fryer. The sauce keeps in the refrigerator for 1–2 weeks.
Notes & Modifications
- Nut-free: Instead of almond flour try unsweetened coconut flakes pulsed in a food processor to a coarse meal. Coconut flour is not recommended as a substitute here.
- No tapioca/arrowroot: You can skip the first dredge in tapioca—coating will still work though texture changes slightly.
- Egg-free: Use compliant canned coconut milk or another thick plant milk for dredging. For the sauce, select a vegan mayo.
- Reheating: Reheat leftovers in the air fryer a few minutes until crisp.
Recipe Details
- Prep time: 10 mins
- Cook time: 10 mins (air fryer) / 15 mins (oven)
- Total time: 20 mins
- Servings: 4
- Course: Appetizer, Side Dish
- Cuisine: American
Nutrition (per recipe)
- Calories: 605 kcal
- Carbohydrates: 30 g
- Protein: 11 g
- Fat: 52 g
- Fiber: 10 g
- Sodium: 730 mg
These avocado wedges are easy to prepare, crowd-pleasing, and adaptable to many dietary needs. Try them for your next gathering or as a satisfying side to dinner.