Photo: Jason Wallis; Styling: Missie Neville Crawford
These crisp Baked Pickle Chips deliver tangy flavor and the crunch of the popular fried version.
Serves 4 (serving size: 8 pickle chips)
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1/2 cup panko
2 tablespoons all-purpose flour
2 egg whites, lightly beaten
32 low-sodium kosher dill pickle chips
Preheat oven to 450°. Heat a skillet over medium-high heat. Add panko; cook 2 minutes or until golden, shaking pan frequently. Place panko in a shallow dish. Place flour in another shallow dish; place egg whites in another shallow dish. Pat dill pickle chips dry with paper towels. Dredge pickles in flour; dip in egg whites, and dredge in panko. Arrange pickles in a single layer on a baking sheet. Bake at 450° for 8 minutes on each side or until crisp.
Fat 0.4 g
Satfat 0.0 g
Sodium 58 mg