1 tablespoon (15 millilitres) fresh lime juice, or to taste
1⁄2 teaspoon (2 millilitres) chili powder, or to taste
2 tablespoons (30 millilitres) coconut cream (or the thick white cream from the top of the can)
Pure maple syrup (optional)
Preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius). Line a baking sheet with parchment paper or a silicone baking mat.
In a shallow bowl, make a flaxseed egg by stirring together the flaxseed and water until well combined. Refrigerate for 20 to 25 minutes. It should look goopy and thick like an egg white.
In small bowl, stir together the oat flour, cumin, salt, chili powder, and pepper. Place the crushed chips in a large bowl.
Working with one slice at a time, dip the avocado into the oat mixture, then into the flaxseed egg, then into the chip crumbs, coating well. Arrange on the baking sheet, making sure they don’t touch, and bake for 20 to 25 minutes, or until lightly golden brown, turning once halfway through. Sprinkle with chili powder, if desired, and if you used unsalted chips, sprinkle with a pinch of fleur de sel.
Mango chili coconut dip
Meanwhile, in a blender or food processor, combine the mango, cilantro (if using), lime juice, and chili powder. Blend until smooth. Add the coconut cream and blend just for a few seconds, until creamy and incorporated. Taste, and season with maple syrup (if using) and salt.
Serve the Crispy Avocado Fries with the Mango Chili Coconut dip.