My favorite time of the year is when football is in full swing! A healthier version of fried pickles will be the first to go from your game day snack table.
You can use any fine crumbs from your local store, I used pork panko which is gluten free that you can find HERE OR grab some pork rinds and crush them up. Same thing almost! You can also find them on Amazon, at Wal-Mart, and Kroger if you are lucky. They all flavor, get fancy with it!
Use your favorite sauce for dipping! I use dips like ranch, cucmber and dill, Dijon, and a spicy jalapeno sauce.
As a tip when flouring your pickles, I will actually toss them all in a large bowl with flour and then dump them into a sifter to shake off the excess flour versus doing each one individually. Less time consuming.
Then, in batches I throw about 8 or so chips in the egg mixture and use a spoon to coat and pat panko into the pickle. Otherwise you might be rinsing your hands a lot. Battering food is an art! HA!
Baked Pickle Chips
Ingredients
- 32 dill pickle chips, pat dry
- 1 cup flour
- 2 eggs, beaten
- 3 cups Panko crumbs
- 1 tablespoon seasoning salt
- Dill for garnishing
Directions
- Pre-heat oven to 450 degrees F. Line baking sheet with parchment.
- In three separate bowls, add flour, eggs, and Panko.
- Add seasoning salt to the Panko, stir to blend.
- Take each chip, toss in flour then lightly shake to get off the excess flour, then dip in egg, finally coat in Panko crumbs.
- Place on baking sheet, repeat until all chips are finished.
- Bake 8 minutes ones side, flip, bake 8 minutes the other side.
- Sprinkle dill for garnish, serve with Dijon mustard and/or spicy sauce.
