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.
Baked Pickle Chips
These crisp Baked Pickle Chips deliver tangy flavor and the crunch of the popular fried version.
More From Cooking Light
- Calories: 59
- Fat: 0.4g
- Saturated fat: 0.0g
- Sodium: 58mg
- 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.
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