Please welcome, Ari from Ari’s Menu as a contributor to AMFT! I’m so excited to have her and can’t wait to make these amazing Baked Pickle Chips!
The first time I ever heard of pickle chips, I thought it sounded so weird. Not even good weird like “Hmmmm, maybe that could be good?” like bacon and chocolate, but bad weird like “Yeah…no” like the way I feel about pineapple. Gross. Don’t even get me started.
Then one day I went to dinner after a long training run, and the waiter raved about their fried pickles. He loved them enough to at least change my mind about trying them. I was pretty sure I would regret my decision to get those instead of my beloved sweet potato fries, but I’ll try almost anything once.
I took one bite dipped in creamy ranch dressing, and legit used the words “life changing”. Yes, I used the words life changing to describe my deep fried food. You can judge me if you want.
I lasted maybe a week before trying these out in my own home. I loved them so much, I just couldn’t leave them to be a very rare indulgence—I needed pickle chips as a thing I could eat every day for the rest of my life.
Have I mentioned I have no sense of moderation? Like, ever. If I love something, I want it always. Like fro yo—it’s a problem…I don’t really want to talk about it.
Anyway, this lightened up version totally hit the spot! Crunchy + salty, and dipped in a Greek yogurt ranch dressing. So flavorful, and wayyyy less indulgent. That’s how I like my food, people.
Baked Pickle Chips
- 8 large pickles, sliced (I used Claussen, and I would highly suggest you do too!)
- 1/2 cup gluten free or whole wheat Panko bread crumbs
- 1/4 cup corn meal
- 1/4 tsp paprika
- 1/4 tsp lemon pepper
- 3 tbsp dried parsley
- dash cayenne pepper
- 1/4 cup cup 4 cup gluten free flour or whole wheat flour
- 2 large egg whites, beaten
- Preheat oven to 450. Spray a large cookie sheet with nonstick spray. Set aside. Pat pickle slices on paper towels to get off excess liquid.
- In a large, shallow bowl, combine bread crumbs, corn meal and seasonings. Place flour and beaten egg whites in 2 separate shallow bowls.
- Coat each pickle slice in flour, then dip in egg whites, then completely cover in bread crumb mixture.
- Bake for 10 minutes, flip and bake until browned and crispy, about an additional 5 minutes.
|Amount Per Serving||As Served|
|Calories 413kcal Calories from fat 30|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 0g||0%|
|Dietary Fiber 8g||32%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Adapted from Skinny Taste
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