KETO Friendly Avocado Fries

Avocado fries with a sour cream &
green salsa dip.

Ingredients:
1/2 cup sour cream
1/4 cup green or red chunky salsa
2 ripe avocados
1 cup pork panko**
3 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon chili powder
1/2 cup finely grated cheddar & jack cheese Blend, Monterrey Jack or Pepper Jack Cheese
parchment paper

Method:
Preheat oven to 4oo*. 
In a small bowl, stir together the sour cream and salsa, until well blended. Set aside in the refrigerator.
Pour the pork panko into a shallow bowl. Set aside.
Peel and cut each avocado into 8 slices. Place the avocado slices onto a sheet of parchment paper. 
Combine the spices in a small bowl. Add 3 teaspoons of the spice mixture to the bowl of pork panko. Sprinkle the remaining spices over the sliced avocados. 
Roll each avocado slice, one at a time, in the seasoned pork panko, gently pressing to coat. Return the coated avocado slices to the parchment paper. Repeat this process with each avocado slice, making sure that each slice is completely covered.
Lightly grease a cast iron or other oven proof skillet. Arrange the avocado slices in the skillet, with space between the slices so that they can crisp evenly.
Bake for about 25 minutes  or until golden brown. Sprinkle with the cheese and return to the oven for another 4 minutes. Remove from the oven and serve with the sour cream and salsa dip. Makes 16 pieces; serves 2 to 4.

**I cannot stand pork rinds. (The smell nauseates me.) But, pork panko when used in place of bread or cracker crumbs really works well in many recipes. (I ordered pork panko online and I store it in the refrigerator.)

Nutritional information: 4 pieces contain approximately 270 calories, 22 grams fat, 3 grams net carbs & 14 grams protein.

Note: My husband is not fond of avocados, so we were both pleasantly surprised when he liked this appetizer dish.