Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper.
Halve the avocados with a sharp knife and remove the pits. Cut thick slices. Remove the slices from the outer peel and place on a plate.
Mix together the flour almond flour, shredded coconut, tapioca flour, salt, and paprika and transfer the mixture to a plate.
Whisk together the egg and oil in a bowl until well-combined.
Dredge each slice in the egg mixture, followed by the flour mixture.
Place each slice on a parchment lined baking sheet. Bake 12 to 18 minutes, or until avocados are golden-brown and have reached desired level of crisp.
Serve with chipotle dipping sauce, or dipping sauce of choice.
Combine all ingredients for the chipotle dipping sauce in a small bowl and stir well. Taste for flavor and add more chipotle chilis, sea salt, or lime juice to taste.