Photo: Jason Wallis; Styling: Missie Neville Crawford
1/2 cup panko
2 tablespoons all-purpose flour
2 egg whites, lightly beaten
32 low-sodium kosher dill pickle chips
How to Make It
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.
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I actually like these better than fried pickles because they have tangy pickleness plus crunch without that heavy greasy feeling. I used sandwich pickles instead of pickle chips, so I ended up with only half the number of chips the recipe is supposed to make. I served them with Almost Meatless Sloppy Joes for an easy weeknight supper.
Not bad for a baked vs fried recipe. Probably the first time I made one where the coating was actually crisp! Pre-toasting the panko is probably key and I'll use this method for other recipes that have failed me. I baked mine on the second level down from the heating element. With this recipe, we do lose a bit of the pickle juiciness by baking but also don't get scorched like with a fried pickle. The coating was a bit bland. I will make this again but probably add some dried herbs into the flour and/or panko.
I made these the other night along with the shorty shrimp po'boy. We really loved the pickles. They were easy to make and love that they are baked, not fried. They tasted great and were crisp. I wish there was a sauce recipe provided to dip them in. I will make again and add a horseradish type sauce.