Slice the avocados in half, lengthwise, and cut into wedges.
Crack egg into a small bowl. Fill a second bowl with flour. Fill a third bowl with Dynasty Gluten-Free Panko, Italian seasoning, garlic powder, and salt.
Dip the avocado into the flour, then the egg, and finally, into the panko. Lay the separate pieces on a greased baking tray. Do this for all the avocado wedges.
Bake the avocados for 10-15 minutes until crispy.
Grab a bowl and make your chipotle dip by adding together all the ingredients and whisking together until smooth and creamy.
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