1. Preheat oven to 425F. Line a baking sheet with parchment paper.
2. Mix together ground chia seeds, lime juice, water and hot sauce in a small bowl. Leave to sit while preparing the rest of the ingredients.
3. Mix together panko, flour, smoked paprika, garlic and onion powder, chilli powder (optional), sea salt and pepper in a medium size bowl.
4. Slice avocado in half. Make 4-5 slices lengthwise on each side of the avocado. Carefully scoop out the avocado with a spoon.
5. Give the eggy mixture a stir. Dip each slice of avocado in the eggy mixture and then in the breadcrumbs, making sure to coat each avocado slice fully with the breadcrumb mixture. Add water, by the teaspoon, to the eggy mixture if it gets too thick.
6. Lay each breaded avocado slice on the baking sheet until all your avocado is used up. Leave about 1/4 inch between each avocado slice (if they are too close together, the avocado fries will not be as crispy).
7. Spray avocado fries with cooking spray and sprinkle with hot pepper flakes.
8. Bake for 12-16 minutes until the avocado fries are golden brown and crispy.

Smokey Tangy Avocado Dip

1. Place all the avocado dip ingredients (avocado through to onion powder) in a blender. Blend until creamy smooth. Taste test and add sea salt, pepper and hot sauce to taste.