Baked Pickle Chips

Baked Pickle Chips

Crispy on the outside, juicy on the inside, fried pickles make one finger-lickin' appetizer. You don’t have to go to your local burger joint to pick up these delightful treats, you can make them right in your own home. It is so simple and you’ll not only save money, but calories too.

While I had made Baked Pickle Chips from Cooking Light before, I decided I would give my hand at frying them this time. I used the Old-Fashioned Dill Pickles we made from last week. I chose to fry my pickles two ways, the traditional frying method with a flour-only batter, and the ActiFry method with batter consisting of flour, eggs, and panko.

After preparing, cooking, and tasting both, the ActiFry method took home the gold. Not only was the pickle crispier, but the flavors were highlighted through the frying method. And because the ActiFry only requires 1 tablespoon of oil to fry, I shaved over half of the calories and fat from the traditional recipe.

Though the non-traditional method won for me, the traditional is more practical if you want to go home and fry pickles tonight. Ultimately, I think the taste test came down the the batter, and preferred the egg wash and panko crumbs to the flour-only. Don't worry, this method will still create a delicious pickle (just with more oil.)

Here’s what you need:


Your dill pickles, sliced (about 2 cups)Vegetable oil½ cup of flour½ cup of panko (or bread crumbs)Salt2 eggs*Cayenne pepper*Italian seasoning*Pepper

Now, let’s make fried pickles:

You’ll first need to pour about an inch of vegetable oil into a pot, and heat until it reaches 350°. While the oil is heating, drain your pickle chips and dab off with a paper towel and place in a bowl. Then crack the 2 eggs in a separate bowl and whisk with a fork. Next, place ½ cup of flour with your desired amount of seasoning in a bowl and whisk, then pour the panko in a separate bowl. Once the oil is heated, take each pickle, one at a time, and dredge in the flour, then dip in the egg wash, and finally in the panko. Once all the pickles are coated in batter, drop in the oil and fry for 2-3 minutes, or until golden brown.

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By Rebecca Longshore and Rebecca Longshore