There’s nothing like going to a bar and ordering a basket of deep-fried pickle chips, crispy, dilly bites of delicious. But they are deep-fried and then my body hurts. Last night I decided to try baking them homemade and not only did I like them more, but they were just as crispy and wonderful.
There’s also something indescribable about taking the time to hand bake your own food. Gathering all of the ingredients, hand dipping each slice into the mixture and watching them crisp in the oven. Food always tastes more enjoyable when it’s not just something going mindlessly into your mouth, but something you’re proud of, something you hand crafted.
This recipe was inspired by some recent posts I’ve seen about baking vegetables into chips. You could do this with a variety of things like sweet potatoes, zucchini, carrots, kale, etc.
For this recipe (feel free to double it or quadruple it for more people) you’ll need:
- A jar of dill pickles
- Grated Parmesan (I used a store-bought bottle because it was what I had in my fridge, but fresh parm would probably be better)
- Bread crumbs (I used organic ones from Trader Joe’s)
- Cooking spray or olive oil
- Fresh dill
- 3 dill pickles
- 1/4 cup Parmesan
- 1/4 cup bread crumbs
- 1 egg
- Loose and sprinkled fresh dill
Preheat the oven to 450 degrees Fahrenheit.
Start by rinsing off your pickles so they aren’t overwhelmingly salty. Then slice 3 of them into tiny chip size slices. Next time I might also try letting them air dry on the cutting board for an hour or so they get a bit more crispy in the oven. For this round, I used them right away.
Crack your egg into a bowl and scramble with a fork.
Mix together Parmesan, bread crumbs, and fresh dill.
Spray baking sheet with cooking spray or lightly coat with olive oil.
Then one by one, dip pickle slices into egg and then coat with bread crumb mixture. Press each piece firmly to make sure they stick. I had to wash my hands a lot since the mixture would clump on my fingers.
Bake chips for 8-10 minutes, then flip and bake an additional 5 minutes. The tops should be lightly browned and crispy. You should be able to dive right in. This recipe made about 35 pickle chips and clocked out at around 170 calories.