Description
Crispy pickle chips without the deep-fry mess. Perfect for game day or any get-together!
Ingredients
Units
Scale
- 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