Preheat oven to 425 degrees F (220 degrees C).
Salt (1/4 tsp)
Dried Parsley (1/4 tsp)
Mayonnaise (1/2 cup)
Lime Juice (1 Tbsp)
Chipotle Chili Powder (1/2 tsp)
Paprika (1/4 tsp)
Garlic (1 clove)
in a small bowl and whisk to a smooth consistency. Cover and refrigerate for later use.
and slice them lengthwise.
In three separate bowls, use one bowl to combine
All-Purpose Flour (1/4 cup)
Garlic Powder (1/4 tsp)
Red Chili Peppers (1/2 tsp)
Salt (1/2 tsp)
, then add the
Large Eggs (2)
in the second bowl and lightly beat them. In the last bowl, combine
Panko Breadcrumbs (1 cup)
Black Sesame Seeds (1/4 cup)
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.