Step 1

Heat the oven to 425ºF. Meanwhile, halve, pit, and peel 2 medium avocados. Cut each half lengthwise into 4 pieces (16 slices total). Whisk 1 large egg in a small bowl until foamy.

Step 2

Stir 1 cup panko breadcrumbs, 1/2 teaspoon granulated garlic, 1/2 teaspoon smoked paprika, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper if using together in a baking dish or pie plate. Use the bottom of a flat measuring cup to crush the breadcrumbs into finer pieces.

Step 3

Working with 1 avocado slice at a time, dip in the egg to coat, then let the excess drip off. Place in the breadcrumb mixture and toss and press down gently until coated on all sides. Place the breaded slices on a baking sheet, spacing them evenly apart.

Step 4

Bake, flipping the slices halfway through, until golden-brown, about 16 minutes total (this is a good time to make the sauce). Let cool for 5 minutes. Sprinkle with more kosher salt if desired.

Step 5

Stir 1 cup sour cream, 1 tablespoon canned chipotle in adobo sauce, 1 tablespoon finely chopped fresh chives, 1/2 teaspoon Cajun seasoning, and 1/4 teaspoon kosher salt together in a small bowl. If the mixture is too thick, thin out with a little water as needed. Serve with the avocado fries.