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Few treats evoke the same warmth and nostalgia as homemade chocolate chip cookies. This classic dessert has become a staple in many households, cherished for its comforting aroma and delightful taste. Whether it’s a rainy afternoon or a festive gathering, the joy of baking chocolate chip cookies transcends generations. From the moment you mix the ingredients to the instant your cookies emerge golden brown from the oven, each step is filled with anticipation and happiness.

Crispy Parmesan Avocado Fries

Indulge in the delightful world of homemade chocolate chip cookies with this comprehensive step-by-step guide. Discover the history behind this beloved treat and learn the science of baking for the perfect texture and flavor. Explore essential ingredients, tips for success, and creative variations to suit every palate. From mixing to baking and sharing these warm, gooey cookies with loved ones, experience the joy and warmth that comes from baking in your own kitchen.
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Ingredients
  

2 ripe avocados, halved and pitted

1 cup all-purpose flour

2 large eggs

1 cup panko breadcrumbs

1/2 cup freshly grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and black pepper, to taste

Cooking spray or vegetable oil for frying

Fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat the oven: Begin by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

    Prepare the avocados: Carefully scoop the flesh from each avocado half, making sure to maintain the shape of the halves. Cut the avocado flesh into thick wedges, about 1 inch wide. Lightly sprinkle the wedges with salt and black pepper to enhance their flavor.

      Set up the breading station: Arrange three shallow bowls in a row. In the first bowl, add the all-purpose flour. In the second bowl, whisk the eggs until well combined. In the third bowl, mix together the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper.

        Coat the avocado slices: Take one avocado wedge and first dredge it in the flour, shaking off any excess. Next, dip the wedge into the egg wash, ensuring it is fully coated. Finally, roll the wedge in the panko mixture, pressing gently to ensure the breadcrumbs stick well to the surface.

          Arrange on the baking sheet: Place each coated avocado fry onto the prepared baking sheet, giving them a little space to breathe. For a super crispy finish, spray the fries generously with cooking spray or drizzle them lightly with vegetable oil.

            Bake the fries: Place the baking sheet in the preheated oven and bake for approximately 15-20 minutes. Be sure to flip the fries halfway through baking to ensure they cook evenly and become golden brown and crispy on all sides.

              Serve: When the fries are cooked and beautifully crispy, remove them from the oven and allow them to cool for about one minute. Garnish with freshly chopped parsley for a pop of color, and serve immediately with your favorite dipping sauce, such as creamy ranch or zesty spicy mayo.

                Prep Time, Total Time, Servings: 15 mins | 35 mins | Serves 4