1inchipotle chileadobo sauce plus 1 tsp. sauce canned
1/2cupplain Greek yogurt
¼ tsp. ground cumin
1/4tsp. dried dill
sea salt flakes
Make the dipping sauce by placing all ingredients in a blender or food processor and puree until smooth about 2-3 minutes or until the mixture is nice and creamy. Pour into a jar or small bowl and refrigerate.
Pre-heat oven to 190 Degrees C. Pour 1 tablespoon oil in sheet tray or baking dish; set aside.
Squeeze fresh lime juice on avocado slices to preserve their color while baking (this step is optional).
Season with salt, pepper. Dredge in flour then dip in egg and coat in panko breadcrumbs. Be sure the avocado slices are coated very well in the panko.
Place in a single layer on the greased sheet pan. Drizzle with the remaining oil or spray with cooking spray. This will help the avocado slices crisp in the oven.
Bake for 15 minutes or until the avocados are golden and crispy. If desired, more oil can be drizzle while they are baking for additional crispness.