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Baked Pickle Fries

Baked Pickle Fries with Homemade Dill Ranch

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5 from 6 reviews

  • Author: Justine Sulia
  • Total Time: 45 minutes
  • Yield: 8-10 pickles 1x


Crispy oven-fried pickles, paired with a tangy dill buttermilk ranch, are the ultimate party snack. Simple to make and irresistibly delicious.


Units Scale

Dill Buttermilk Ranch

  • 1 tablespoon fresh baby dill
  • 1/2 cup mayonnaise (120ml)
  • 1/4 cup plain Greek yogurt (60ml)
  • 1/4 cup milk (60ml)
  • 1/4 cup buttermilk (60ml)
  • 1 tablespoon white balsamic vinegar (15ml)
  • 1/4 teaspoon onion powder (1.25ml)
  • 1/4 teaspoon garlic powder (1.25ml)
  • 1/8 teaspoon ground white pepper (0.63ml)
  • Salt, to taste

Oven-Fried Pickles

  • 1 (24-ounce) jar dill pickle spears (680g)
  • 1/2 cup all-purpose flour (60g)
  • 2 large eggs
  • 1/2 cup panko bread crumbs (60g)
  • 1/2 cup stone-ground corn meal (60g)
  • 1/4 cup plain bread crumbs (30g)
  • 1 tablespoon finely grated parmesan cheese (15g)
  • 1/2 teaspoon cayenne pepper (2.5ml) (adjust to taste)
  • 1/4 teaspoon black pepper (1.25ml)


1. Make the Dill Buttermilk Ranch

  • In the bowl of a food processor or blender, combine all the ingredients for the ranch dressing.
  • Blend until smooth and creamy.
  • Pour into a small bowl, cover, and refrigerate until ready to use.

2. Prepare the Oven and Baking Sheet

  • Preheat your oven to 450°F (230°C).
  • Spray a large baking sheet with non-stick spray and set aside.

3. Dry the Pickles

  • Drain the jar of dill pickles and place them on a paper towel-lined plate.
  • Pat the pickles completely dry. This step is crucial to ensure the coating adheres properly.

4. Set Up Breading Stations

  • In one shallow bowl, add the flour.
  • In another shallow bowl, whisk the eggs.
  • In a third shallow bowl, combine the panko bread crumbs, stone-ground corn meal, plain bread crumbs, parmesan cheese, cayenne pepper, and black pepper. Toss the ingredients until evenly distributed.

5. Bread the Pickles

  • Take one pickle spear and dredge it in the flour, ensuring it is fully coated.
  • Dip the floured pickle into the whisked eggs, coating it thoroughly.
  • Transfer the pickle to the bread crumb mixture and toss to coat evenly, pressing the mixture onto the pickle if necessary.
  • Place the coated pickle on the prepared baking sheet.
  • Repeat with the remaining pickles.
  • Spray the breaded pickles generously with non-stick canola oil spray.

6. Bake the Pickles

  • Place the baking sheet in the preheated oven.
  • Bake for 25-30 minutes, rotating the pickles halfway through and spraying again with non-stick canola oil spray.
  • Ensure the pickles are crispy and golden brown before removing them from the oven. Cooking times may vary, so keep a close eye on them.

7. Serve

  • Serve the baked pickle fries immediately out of the oven with the homemade dill buttermilk ranch on the side.


  • Drying the Pickles: Make sure the pickles are completely dry to ensure the breading adheres properly.
  • Breading Technique: Press the bread crumbs onto the pickles to ensure an even coating.
  • Baking Time: Adjust baking time as needed to achieve desired crispiness.
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Category: Appetizer, Side
  • Method: Oven Baking
  • Cuisine: American


  • Serving Size: 150g
  • Calories: 200
  • Sugar: 3g
  • Sodium: 800mg
  • Fat: 15g
  • Saturated Fat: 3g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 50mg
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