Avocado Fries with Spicy Chipotle Mayo

Preheat oven to 425 degrees F (220 degrees C).

Combine all Salt (1/4 tsp), Dried Parsley (1/4 tsp), Mayonnaise (1/2 cup), Lime (1/2), Chipotle Chili Powder (1/2 tsp), Paprika (1/4 tsp), and Garlic (1 clove) in a small bowl and whisk to a smooth consistency. Cover and refrigerate for later use.

Peel Avocados (2) and slice them lengthwise.

In three separate bowls, use one bowl to combine All-Purpose Flour (4 Tbsp) with Simply Organic Garlic Powder (1/4 tsp), Red Chili Pepper (1/2 tsp), and Salt (1/2 tsp), then add the Farmhouse Eggs® Large Brown Eggs (2) in the second bowl and lightly beat them. In the last bowl, combine Panko Breadcrumbs (1 cup) with Black Sesame Seeds (4 Tbsp).

Line a baking tray with parchment paper, drizzle canola oil, or cooking spray.

Dredge the avocado wedges one at a time in flour, eggs, and panko mixture in that order.

Place avocado wedges on the baking tray, drizzle canola oil, or spray oil on top and bake for 12-14 minutes, flipping halfway.

Garnish with grated parmesan and serve warm with spicy chipotle mayo dip.