Baked Un-Fried Pickles
I love fried pickles (or fried anything really…), and I’ve been meaning to make a healthier version for a while. These Baked Un-Fried Pickles are a tasty, flavorful, crunchy substitute I could eat every day. They’re perfect for when you’re craving a salty snack and great to serve a group on game day, for book club, or just a fun family afternoon. These pickle chips have a little kick from the chili powder and hot sauce and the panko coating will satisfy any craving for a crunchy snack. I happily eat these straight up, but as fried pickles are usually served with ranch dressing in restaurants, feel free to serve them with your favorite dipping sauce! Yogurt-based ranch dressing, barbecue sauce, whatever you like!
In addition to snacking, these Baked Un-Fried Pickles would be an awesome topping to add crunch and flavor to a burger or pulled pork sandwich. Get creative! Just a note: pickles are already salty so keep that in mind when putting your own spin on using these. A quarter of the recipe (6-7 pickle chips by my count) is just 90 calories or 3 Weight Watchers SmartPoints. I think you’ll find yourself making these again and again!
Looking for more tasty snack ideas? Check out my Loaded Potato Rounds, Cajun Roasted Chickpeas, Cheesy Cinnamon Baked Pears, Greek Snack Flats, Pizza Logs, Strawberry Banana Frozen Yogurt Bites, Buffalo Chicken Taquitos, Ham and Cheese Twists, Caprese Tarts, Cheesy Spinach Pinwheels, Enchilada Cheese Rolls and many more in the snacks section of my recipe index!
Baked Un-Fried Pickles
Yield: 4 (6-7 pickle chip) servings
- ¾ cup panko breadcrumbs
- 2 tablespoons all-purpose flour
- 1 teaspoon chili powder
- ¾ teaspoon garlic powder
- A pinch of black pepper
- 2 egg whites
- 1 teaspoon hot sauce (I used Frank’s Red Hot)
- 1 (16 oz) jar “hamburger” dill pickle chips
- Spread the panko crumbs across a dry skillet and bring over medium heat. Heat for 2-4 minutes, stirring occasionally, until bread crumbs start to turn golden. Remove breadcrumbs to a shallow dish.
- In a separate shallow dish, mix together the flour, chili powder, garlic powder and black pepper until well combined. Set aside. In a third shallow dish, whisk the egg whites until beaten and then whisk in hot sauce to combine.
- Place an oven-safe cooling rack onto a baking sheet. Mist lightly with cooking spray. Make sure you have an oven rack in the center of your oven and set the oven to broil.
- Drain the pickles and lay them on a surface to pat dry with a paper towel. Set up an assembly line to coat each pickle in first the flour mixture, then the egg wash and then the panko crumbs. Make sure each pickle chip is fully coated on all sides during each step and place them on the cooling rack on the baking sheet when coated.
- When all pickle chips are coated and in a single layer on the rack, lightly mist them with cooking spray and place on the center rack in the oven. Broil for 4 minutes. Remove the baking sheet from the oven and flip each pickle chip to the other side. Return to the oven for another 3-4 minutes until the pickles are heated through and the crumb crust is golden brown and crunchy.
Weight Watchers SmartPoints:
3 per (6-7 chip)* serving (SP calculated using the recipe builder on weightwatchers.com)
Weight Watchers Points Plus:
2 per (6-7 chip)* serving (P+ calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)
Nutrition Information per 6-7 chip serving*:
90 calories, 14 g carbs, 1 g sugars, 0 g fat, 0 g saturated fat, 4 g protein, 1 g fiber (from myfitnesspal.com)
*My jar of pickles had 28 chips so ¼ of the recipe was 7 chips, but the nutrition label on the jar estimated 24 pickle chips per jar, which would be 6 per serving. Just count your pickles and divide by 4 for your serving size!
Adapted from Trisha Yearwood on Food Network