Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the flour in a shallow bowl and mix in the salt and paprika. Beat the eggs in a second bowl. Crush the tortilla chips into crumbs (squashing them in their packet is the easiest way to do this) and pour a quarter of them into a third, shallow bowl.
Heat the grill to medium and lightly oil a baking tray. Cut the avocados in half lengthways and remove the stone. Carefully scoop the halves out of the peel with a spoon and cut each into 4 long wedges. Dip in the seasoned flour, shaking off the excess, then the egg, and then the tortilla chips, pressing the pieces on, to coat.
Repeat, adding more tortilla crumbs to the bowl as necessary (adding them gradually will keep them dry and crisp).
Arrange on the tray and grill for about 2-3 minutes until golden, then turn over and repeat. Serve straight away for maximum crunch.