We had a few friends over to watch last night’s Game of Thrones episode. If you haven’t watched it yet, please do so right now. Nevin and I made a couple appetizers for our lovely guests (stay tuned for some of the delicious others including chaat papadi and baked brie) and these baked pickle chips did not disappoint. Having gone to college in North Carolina, I was lucky enough to go to the North Carolina state fair several times. This fair is AWESOME and food vendors offer a fried version of literally everything you can think of: Twinkies, Oreos, Snickers, butter, alligator, pickles , and these are just a select few. I have always been a huge pickle fan so was excited to try a fried variation and loved it (of course). This is a healthier or “skinny” take on the delicious fried pickles I used to enjoy at the state fair. Even though they are healthier, the flavor is just as delicious, and now you don’t have to feel guilty for pigging out on these :-)!
Prep Time: 10 minutes
Cook Time: 15 minutes
- 1 16 oz jar sliced oval dill pickles
- 1/4 cup panko crumbs
- 1/8 cup flour
- 1/8 cup corn meal
- 1/8 cup dried parsley
- 1/4 tsp smoked paprika
- 1/4 tsp chipotle chili powder
- salt to taste
- 1 egg
- light ranch salad dressing for dipping
Preheat oven to 450 F. Place pickles on a plate with paper towels to drain excess liquid.
Mix panko crumbs, flour, and corn meal along with parsley, paprika, salt and half the chipotle chili powder.
Whisk egg in a bowl and season with remaining chipotle chili powder. Dip the pickles in the egg mixture and then into the crumb/flour mix. Make sure to press the pickles in the crumb mix to ensure you have enough crumbs on your pickles. Spray baking sheet with generous amount of PAM, or some type of oil spray. Place your breaded pickles on the greased pan.
When the oven is preheated, place baking pan in the oven and bake for 10 minutes. Then turn pickles over and cook an additional 5 minutes, until crisp. Remove the pickles from the sheet and serve hot with ranch dipping sauce. NOM NOM
Calories: 60; Fat: 1 g; Cholesterol: 31 mg; Sodium: 1,242 mg; Carbs: 10 g; Sugars: 3 g; Protein: 3 g
**Note: nutrition facts do not include ranch dipping sauce
Amanda’s Rating: 8.5/10
Nevin’s Rating: 8/10