Cut the peeled, pitted avocados into wedges 1/2 inch to 3/4 inch thick. Aim for similar thickness throughout, with roughly 14 slices per avocado depending on its shape.

For the oven method, heat the oven to 400°F and cover a baking sheet with parchment paper. The air fryer method does not need this baking-sheet setup.

If using the lemon treatment, gently turn the wedges in a bowl with lemon juice, reserving some juice for the finish if desired. A light, even coating adds brightness without requiring vigorous tossing.

Place the whisked egg in a small bowl, then pulse the almond flour and parmesan together in a food processor and transfer the crumbs to a medium bowl. Stop when the cheese particles are fine and evenly distributed throughout the flour.

Cover the breading area with parchment and spoon a bed of crumbs onto it for one wedge. The crumb bed should support the underside of the fruit without burying it.

Lower a wedge into the egg, coat all sides, and let the surplus drain back into the egg bowl with gentle shakes. The surface should carry a thin egg film rather than dripping trails.

Set the wedge on the prepared crumbs and press down lightly. The underside should pick up an even coating while the avocado keeps its shape.

Dry the hand used for the egg dip, then scatter crumbs over the exposed surfaces and press them gently into place. The coating should cling all around without rolling or squeezing the delicate wedge.

Transfer the coated wedge to the baking sheet or air fryer basket and continue breading the remaining slices. Keep every piece in one layer with gaps between them and no touching or overlapping.

Mist the coating with cooking oil spray, then bake at 400°F for about 25 minutes or air fry at 375°F for about 10 minutes. The finished crust should feel crisp and look golden in the oven or dark golden brown in the air fryer.

Finish with a squeeze of lemon juice if desired and serve promptly. The best texture pairs a firm, crunchy shell with a warm, creamy center.