Baked Pickle Chips

Photo: Jason Wallis; Styling: Missie Neville Crawford

 

These crisp Baked Pickle Chips deliver tangy flavor and the crunch of the popular fried version.

Yield:

Serves 4 (serving size: 8 pickle chips)

Recipe from

Nutritional Information

Calories 59
Fat 0.4 g
Satfat 0.0 g
Sodium 58 mg

Ingredients

1/2 cup panko
2 tablespoons all-purpose flour
2 egg whites, lightly beaten
32 low-sodium kosher dill pickle chips

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Adam Hickman,

January 2014