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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.
You can find Ari here as well: Ari’s Menu, Pinterest, Facebook, Twitter
Baked Pickle Chips
Baked pickle chips make a delicious gluten free appetizer or game day snack. They're just a delicious as deep fried pickles, but with less calories and fat.
Ingredients
- 8 large pickles, sliced (I used Claussen, and I would highly suggest you do too!)
- ½ cup Panko bread crumbs (gluten free or whole wheat)
- ¼ cup corn meal
- ¼ tsp paprika
- ¼ tsp lemon pepper
- 3 tbsp dried parsley
- dash cayenne pepper
- ¼ cup gluten free flour or whole wheat flour
- 2 large egg whites, beaten
Instructions
- 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.
Nutrition Information:
Yield: 8 Serving Size: 5 chipsAmount Per Serving: Calories: 128Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 1188mgCarbohydrates: 25gFiber: 4gSugar: 2gProtein: 5g
Adapted from Skinny Taste
These look great! What’s your recipe for the Greek yogurt ranch dressing?
Hi, I’m wondering about the 2nd-to-last ingredient – is that meant to be “1/4 cup gluten free flour”? Just want to make sure I get it right, thanks!
Yes Liz. :). Cup 4 Cup is the brand used. You could probably Use 1/4 cup of your favorite all purpose GF flour.
Oh my these sound amazing!
Pickle chips are totally life changing! I love that these are baked!!
Oh my goodness, these sound perfect for my family. I discovered how easy + good it is to turn my farm share cucumber abundance into refrigerator pickles, and I can easily see taking the next step this summer and baking the chips.
Thanks, Ari and Wendy!
I want these now!!! Nom
I know, right! I can’t wait to have some!!!