Prep the avocados: Slice avocados in half, remove the pits, and gently peel. Cut each half into 4–6 thick wedges. You want sturdy fries that won’t break.

Set up a breading station: In one shallow bowl, whisk the eggs. In a second, combine almond flour, crushed pork rinds, Parmesan, garlic powder, paprika, onion powder, salt, and pepper.

Preheat the air fryer: Set it to 390°F (200°C) for 3–5 minutes. A hot basket helps the coating crisp fast.

Coat the fries: Dip each avocado wedge in egg, letting excess drip off. Press into the dry mixture until fully coated. Place on a plate or tray.

Oil lightly: Spray the air fryer basket with oil. Arrange fries in a single layer with a bit of space. Lightly mist the tops with oil for extra crunch.

Air fry in batches: Cook for 6–8 minutes, flipping halfway. They’re done when the coating is deep golden and crisp. Repeat with remaining fries.

Season and serve: Sprinkle with a pinch of salt right out of the fryer. Serve hot with your favorite keto-friendly dip and a squeeze of lime if you like.