Homemade Baked Pickle Chips Food

BAKED PICKLE CHIPS

Steps:

• Preheat the oven to 200C/400F degrees
• In a shallow bowl or plate mix the Parmesan and almond flour.
• Dip the pickle slices into the mixture and ensure both sides are coated.
• Place the pickles on a parchment paper lined baking tray.
• Bake for 10 minutes, turn over and bake for a further 10 minutes.

HOMEMADE BAKED PICKLE CHIPS

Steps:

• 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.

OVEN BAKED "FRIED" PICKLES

Steps:

• Turn oven broiler on high.
• In a medium bowl, whisk together eggs and flour.
• Add Worcestershire sauce, hot sauce, garlic powder, Cajun seasoning, and pepper. Mix well.
• Place panko bread crumbs in a shallow dish.
• Dunk each pickle slice into the egg mixture, than dredge it in the panko bread crumbs.
• Place coated pickles on a rack set above a baking sheet and sprayed with non-stick cooking spray.
• Place pan in the middle rack of the oven. Broil for about 3 minutes on each side.
• Serve with Ranch dressing and a dash of hot sauce.

DILL-PICKLE CHIPS

Steps:

• Cut the cucumbers into 1/2-inch-thick rounds, and transfer to a colander set in a bowl. Toss well with salt. Refrigerate cucumber rounds 1 hour.
• Rinse cucumber rounds well; drain. Pat dry between paper towels. Transfer cucumber slices to a large bowl.
• Bring 3 cups water, vinegar, dill seed, and garlic to a boil in a medium saucepan, stirring. Reduce heat; simmer 4 minutes. Let mixture cool slightly, about 10 minutes.
• Add chopped dill to cucumber slices, and toss to combine. Pour in the brine. Let cool completely, about 30 minutes. Transfer mixture to airtight containers, and refrigerate at least 1 week (pickles will keep 3 weeks more).

OVEN-FRIED PICKLES

Steps:

• Preheat oven to 400. Heat a skillet over medium high heat. Add panko and cook until lightly toasted, about 2 minutes-stirring continually.
• Place panko in a bowl. Place flour in a second bowl and egg whites in a third bowl. Pat pickle chips dry. Dip pickles in flour, then egg whites and lastly into the panko crumbs. Arrange pickles in a single layer on a baking sheet. Bake for 8 minutes on each side or until crisp.

BAKED PICKLE CHIPS

Steps:

• Preheat oven to 450 degrees. Line a baking sheet with aluminum foil, and spray with cooking spray.
• In a small bowl, mix together bread crumbs, cheese, garlic powder, and seasoned salt.
• In a separate bowl, whisk together Worcestershire sauce and eggs.
• Take each pickle (lightly shake off excess juice) and dredge it in the egg mixture, then in the crumb mixture. Place them all on the baking sheet. Cook for 5 minutes. Remove from the oven and turn each slice over. Return to the oven and cook for an additional 5-10 minutes until they start to brown. Serve hot.
• Makes about 32 pickle chips.