Here’s how to make the favorite appetizer, pickle chips, but this time without the mess of frying. Fire up your ovens!
I hadn’t even heard of fried pickles until some sorority sisters took me to a restaurant called Durty Nelly’s when I was in college and ordered some fried pickles. Life. Changed. It took me years to find fried pickles as good as that again (aside from visiting Durty Nelly’s, which closed more than ten years ago) but the food scene in Chattanooga has (obviously) changed a lot and there are lots of delicious fried pickles around town.
Sometimes, though, you just need some fried pickles at home. You can now buy them in the frozen section at the grocery store, but let’s be real here: frozen food is fine but it’s almost never as good as what you can make yourself. It took me a while to make fried pickles that I was truly happy with but once I had figured it out there was no looking back. To be honest, I haven’t even tried the frozen ones, because the ones that I make at home are so easy…and I always have the ingredients in my pantry. 
A little crispy breading and a spritz of oil before going into a screaming hot oven makes for food that is just as good as fried – and, if you don’t love grease, maybe even better? Oven fried pickles are just as good as anything that you might deep fry without all the oil and the mess. They only take about ten minutes to get on the pan and fifteen to cook.
I love to serve my oven fried pickles with ranch dressing. If you’d like my homemade recipe, subscribe to my newsletter using the form below to get my from-scratch recipe! They’re also great with comeback sauce or white barbecue sauce…but really, I’m sure they’d be fantastic with whatever sauce you want to serve them with!
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Oven-Baked Pickle Chips
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Crispy pickle chips without the deep-fry mess. Perfect for game day or any get-together!
Ingredients
- olive oil spray or cooking spray
- 1/2 cups (118 ml) all-purpose flour
- 2 eggs
- 1/2 - 3/4 cups (118 - 177 ml) panko crumbs
- 1 tsp salt
- 1/4 tsp cayenne pepper
- 1/2 tsp ground black pepper
- 1 cups (237 ml) dill pickle chips
- dipping sauce
Instructions
- Preheat the oven to 450°F (224°C).
- Spray a sheet pan with cooking spray or olive oil spray.
- Place the flour, eggs, and panko crumbs in separate bowls.
- Divide the salt, cayenne pepper, and black pepper among the flour and panko crumbs. Stir each bowl to combine.
- Dredge the pickle chips in the flour, then the eggs, then the panko.
- Place the breaded pickles on the prepared sheet pan and spray with olive oil spray or cooking spray.
- Bake the pickles for 8 minutes, then flip each pickle and bake for another 7-8 minutes, until crisp and brown.
- Serve while hot with desired dipping sauce.
Notes
- For extra crispy pickle chips, ensure the panko crumbs are finely ground and use a light hand when applying the egg wash.
- If you prefer a milder spice level, omit the cayenne pepper or reduce the amount to 1/8 teaspoon.
- Store leftover baked pickle chips in an airtight container at room temperature for up to 2 days; they may soften slightly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2
- Sodium: 300
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 2
- Protein: 4
- Cholesterol: 50
Frequently Asked Questions
What type of pickles should I use for the oven-baked pickle chips?
You can use dill pickles or bread and butter pickles, depending on your flavor preference.
How do I achieve the crispy texture without frying?
Make sure to coat the pickle chips evenly with breading and spritz them with oil before baking to help achieve that crispy texture.
What temperature should I preheat the oven to for baking the pickle chips?
Preheat your oven to a screaming hot temperature, typically around 425°F (220°C), to ensure they bake evenly and get crispy.
Can’t wait to try
Thanks, Sarah! I hope you enjoy them!