Heat the oven to 450° and line a baking sheet with parchment paper or a non stick baking mat. Crush the pork rinds into a fine crumb by either wacking the bag with a rolling pin, or pulsing in a food processor *see note 5.
In a medium bowl toss the crushed pork rinds with parmesan, chili powder, garlic powder, onion powder, sea salt and pepper. In another bowl whisk the egg with water until the egg is thoroughly combined with the water, then set the bowl on your work station next to the bowl of pork rinds and the prepared baking sheet.
Cut open the avocados, carefully remove the pit and then peel away the peel *see note 6. Slice each half into 6 wedges so that you’ll get 6 fries from each half. Using one hand only for the egg wash and the other hand only for the breading, dip a slice of avocado into the egg wash, then toss it into the pork rinds. Place it on the baking sheet and then repeat for all of the fries *see note 7.
Double dip the Keto Avocado Fries in the egg mixture and then the pork rinds until all of the pork rinds have been used up. Bake in the preheated oven for 6 minutes, flip the fries and then bake for an additional 4-5 minutes, until the Keto Avocado Fries are golden brown.
Make the chipotle mayo while the fries are in the oven. Simply mix the mayo with the chipotle sauce and salt. Serve with the Keto Avocado Fries when they are freshly hot from the oven.