How to make California avocado chips
Prep Time:
15 minutes
Cook Time:
15 minutes
Servings:
3 to 4 servings
Ingredients
  • 1 cup vegenaise (such as Follow Your Heart)
  • ½ tablespoon smoked paprika
  • Small pinch cayenne
  • Small pinch garlic powder
  • Dash lemon juice
  • Salt and pepper, to taste
  • ½ cup sugar
  • ¾ tablespoon white wine vinegar
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon celery seeds
  • 2 tablespoons horseradish
  • ¼ cup blended oil (90% canola / 10% extra-virgin olive oil)
  • ½ head cabbage, shredded
  • Canola oil, as needed for deep-frying
  • 1 cup flour
  • 1 cup beer (we like a dark IPA, such as Back in Black by 21st Amendment Brewery)
  • 2 California avocados, wedged
  • Smoked paprika aioli, for serving
  • Horseradish coleslaw, for serving
Directions
  1. Make the vegan paprika aioli: In a small bowl, mix all the ingredients together.
  2. Make the horseradish coleslaw: In a medium bowl, add all the ingredients, except for the cabbage, and whisk vigorously until emulsified. Dress the cabbage immediately.
  3. Make the fried avocados: In a large, heavy saucepan, heat 3 to 4 inches of oil to 350°.
  4. In a medium bowl, slowly add the flour to the beer, whisking in a little at a time until no clumps remain. (The batter should be thick enough to easily adhere to the avocado. If the batter is too loose, just add more flour.) Dip the avocado wedges into the batter and fully coat.
  5. Gently drop a few wedges at a time into the hot oil and fry until golden brown. Remove the avocado wedges from the oil and transfer to a paper towel-lined plate to drain; fry the rest of the batch. Serve with paprika aioli and coleslaw.