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Photo: Jason Wallis; Styling: Missie Neville Crawford  

Baked Pickle Chips

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

Cooking Light JANUARY 2014

  • Yield: Serves 4 (serving size: 8 pickle chips)

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.

Nutritional Information

Amount per serving
  • Calories: 59
  • Fat: 0.4g
  • Saturated fat: 0.0g
  • Sodium: 58mg
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Baked Pickle Chips recipe

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