Oven-Fried Pickles
 
Prep time
Cook time
Total time
 
Dill pickle chips are lightly breaded and baked rather than fried for a crispy, salty appetizer.
Category: Appetizer
Yield: 48 pickles
Ingredients
  • 48 dill pickle slices (the ones with ridges work best to keep the coating on, and the big Claussen ones are my favorite)
  • 1 cup non-dairy milk
  • 1 tsp apple cider vinegar
  • ½ cup panko breadcrumbs
  • ¼ cup fine cornmeal
  • ¼ cup all-purpose flour
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ teaspoon smoked paprika
  • ½ tsp sea salt
  • Several grinds fresh black pepper
  • Cooking spray
Instructions
  1. Preheat oven to 425 F. Line two baking sheets with parchment paper or lightly oiled foil.
  2. Remove pickles from jar and drain on paper towels.
  3. Combine milk and vinegar in a bowl and set aside.
  4. In another bowl, combine breadcrumbs, cornmeal, flour, garlic powder, onion powder, smoked paprika, salt and pepper.
  5. Dip each pickle slice in the milk/vinegar mixture, then dredge them in the breadcrumb mixture, thoroughly coating each side. Place on baking sheets and spray tops lightly with cooking spray.
  6. Cook for 5-7 minutes, then turn over and cook for another 5 minutes. Remove and let cool for at least five minutes before serving.
  7. Serve with your favorite ranch dressing, aioli or other dip of choice.
Notes
If you aren't concerned with making these vegan, you can sub buttermilk for the non-dairy milk & vinegar.
Nutrition Information
Serving size: 8 pickles Calories: 82 Fat: 1g Carbohydrates: 16g Sodium: 1213g Protein: 2g
Recipe by Baked In at https://www.baked-in.com/2014/01/25/oven-fried-pickles/