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.
Baked Pickle Chips
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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