Fried Pickles. Not the most extravagant cuisine to eat, but boy are they good! I remember when I tried fried pickles at a restaurant for the first time. They were super tasty but wrecked havoc on my stomach for the rest of the night. To be honest, it was just a little too much grease and sodium for one meal. From there I decided I had to try to make my own version of the dish.
This recipe for Baked Pickle Chips is a skinny option for those looking for a fun appetizer or snack to enjoy. Not only is it oil free, but gluten free as well! The extra seasonings in the crust add such great flavor that you almost don’t need to dip them into anything at all. But that’s the fun part right? If you are a pickle freak like I am, you have to try this recipe.
Start off by opening and draining one 32-oz jar of pickles. In a small bowl, mix together 2 eggs and 1/3 cup of buffalo sauce. In a separate bowl, combine the remaining dry ingredients; 2 cups bread crumbs (I prefer to use Glutino bread crumbs), 1 tsp garlic salt, 1 tsp smoked paprika, 1 tsp pepper, and 1 tsp crushed red pepper. Once the dry ingredients are mixed well, I place them onto a large plate or tray. Next is the messy part…dip each pickle slice into the egg wash, then dry mixture, and place on a prepared baking sheet. (I prefer to place the pickles on a wire rack over a baking sheet, so that the pickles get more crispy). Once you have placed all the pickle slices onto your baking sheet, broil them on high for approximately 10-15 minutes. Watch carefully as these chips can burn quickly while broiling. When you see that they have a light brown color forming remove the pickles from your oven and let cool. You can serve these with the traditional ranch or blue cheese dressing.
- 1 32 oz jar Pickle Slices
- 2 Eggs
- 1/3 cups Frank's Buffalo Sauce (or your favorite Buffalo sauce)
- 2 cups Bread Crumbs (I use Glutino bread crumbs)
- 1 tsp Garlic Salt
- 1 tsp Smoked Paprika
- 1 tsp Pepper
- 1 tsp Crushed Red Pepper
- Open and drain the jar of pickles.
- Mix together 2 eggs and 1/3 cup of buffalo sauce.
- In a separate bowl, combine the remaining dry ingredients.
- Place dry ingredients onto a large plate or tray.
- Dip your pickle slices into the egg wash and then dry mixture and place on a prepared baking sheet. (I prefer to place the pickles on a wire rack over a baking sheet, so that the pickles get more crispy).
- Broil on high for approximately 10-15 minutes. Watch carefully as these chips can burn quickly while broiling.
- Remove from oven, and let cool. Serve with ranch or blue cheese dressing.