Crispy Baked Pickles with Green Goddess Ranch
User Reviews
5
Crispy Baked Pickles with Green Goddess Ranch
Description
This recipe offers dill pickle chips coated thoroughly in a three-step breading process using flour, beaten eggs, and seasoned fine and panko breadcrumbs. Baking on a wire rack allows air circulation to ensure a crisp texture without frying.
The Green Goddess Ranch dip incorporates coconut milk yogurt and avocado mayonnaise as a dairy-free base, enhanced with fresh arugula, chives, parsley, dill, garlic, and subtle spices such as smoked paprika, onion powder, and Worcestershire sauce. This adds freshness and complexity to each bite.
These crunchy baked pickles with herbaceous dip are an alternative snack or appetizer that delivers tangy, salty, and creamy elements without deep frying. They’re suitable for serving alongside sandwiches, burgers, or as a flavorful snack plate.
Ingredients
- 2 cups dill pickles chips
- ½ cup flour any works! All-purpose, GF, etc
- 2 egg lightly beaten (you could totally do a flax egg here!
- 1 cup bread crumbs seasoned, fine
- 2/3 cup panko bread crumbs seasoned
- avocado oil spray for spritzing
green goddess ranch
- 1 cup coconut milk yogurt dairy free, unsweetened, So Delicious brand
- 3 tablespoons avocado mayonnaise
- 1/3 cup arugula greens
- 2 tablespoons chives chopped fresh
- 1 teaspoon parsley freshly chopped
- 1 teaspoon dill plus more for topping, freshly chopped
- 1 garlic minced, clove
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon white vinegar
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon onion powder
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
crispy baked pickles
- Preheat the oven to 425 degrees Line a baking sheet with parchment paper, then place a wire rack on top. Spray the rack with nonstick spray.
- Place the pickle slices on a paper towel so it soaks up any extra liquid. Make an assembly line of 3 bowls. In the first bowl, add the flour. In the second bowl, add the beaten eggs. In the third bowl, stir together the fine and panko bread crumbs.
- Take each pickle slice and dredge it in the flour, shaking off any excess. Dip the slice in the egg mixture so it’s fully coated, then dip it in the bread crumbs, pressing gently to adhere. You want all of the pickle covered. Place the pickle on the wire rack. Repeat with the remaining pickles!
- Once all of the pickles are on the sheet, spray them with your avocado oil (or olive oil, etspray. This really helps them crisp up and get golden and crunchy.
- Bake the pickles for 20 to 25 minutes, or until they are deeply golden. Since they are on the wire rack, they shouldn’t need to be flipped. If you don’t use the rack, bake them for 15 minutes, then gently flip and bake for 10 more.
- Serve the pickles immediately with the green goddess ranch. YUM.
- Note: if you need an idea for all the pickle juice you have left, I made a fabulous egg salad that uses pickle juice!
green goddess ranch
- Add all ingredients together in a food processor or blender and blend until combined and smooth. Garnish with some fresh dill. This stays great stored in the fridge for a few days.
User Reviews
Overall Rating
5
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