Instructions

• Preheat the oven to 425°F. Line a baking sheet with parchment paper.
• In a medium shallow dish, stir together ¾ cup panko bread crumbs, 1 teaspoon coriander, 1 teaspoon cumin, and 1 teaspoon sea salt. Place ½ cup all-purpose flour in a small bowl. Beat 2 large eggs in a separate small bowl.
• Cut each avocado in half lengthwise and remove the pits. Peel each avocado half and cut each half into 4 slices (each avocado yields 8 slices).
• Working one slice at a time, dredge the avocado slice in the flour, coating both sides and shaking off any excess.
• Dip the floured slice into the beaten eggs, allowing excess egg to drip off, then press the slice into the panko mixture to coat both sides. Place coated slices in a single layer on the prepared baking sheet. Repeat with remaining slices.
• Lightly drizzle the arranged avocado slices with extra-virgin olive oil.
• Bake for 12 to 14 minutes, or until golden brown and crisp (you may flip the slices halfway through baking for more even browning). Serve warm with Chipotle Ranch or your desired dipping sauce.