- Preparation and cooking time
- Total time
- Serves 4 as a snack
- 110g plain flour
- 2 tsp fine salt
- 2 tsp smoked paprika
- 2 eggs, large
- 150g salted corn tortilla chips
- vegetable oil
- 2 avocados, large, just ripe (not too soft)
- STEP 1
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.
- STEP 2
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.
- STEP 3
Repeat, adding more tortilla crumbs to the bowl as necessary (adding them gradually will keep them dry and crisp).
- STEP 4
Arrange on the tray and grill for about 2-3 minutes until golden, then turn over and repeat. Serve straight away for maximum crunch.