Crispy Oven Fried Pickles with Green Goddess Ranch.
[Today we’re making the best crispy baked pickles with green goddess ranch in partnership with So Delicious Dairy Free! Thank you to So Delicious for sponsoring this post]
Where are my pickle lovers at?
Oh my gosh YOU GUYS.
We’re making the crispiest baked pickles with a green goddess ranch and I think I have died and gone to heaven. These are as crunchy as (if not crunchier than) fried pickles. The dip is a dream come true AND it has vegetables in it, so we’re set for summer.
With Memorial Day approaching, I want to get all of my ducks in a row and have great snacks for the long weekend. Snacks for us at home, snacks for us after working outside, snacks for the pool and a whole meal for us to have people over. This totally works for all of those!
I’m so excited to be partnering with So Delicious Dairy Free again to bring you the best snack ever. Really. I don’t think I can name a better homemade snack at the moment.
Not only are we making crispy baked pickles, we are serving them with a green goddess ranch for dipping, made with the So Delicious Unsweetened Coconutmilk yogurt alternative.
I am in LOVE with this yogurt. Like crazy for it. It’s an excellent sub for sour cream or plain greek yogurt in a savory recipe. And it’s so smooth and creamy and does not have an overwhelming taste of coconut, making it awesome to cook with.
It’s no secret that I’m a pickle freak! I’ve been one since I was a toddler. And while I do enjoy pickles ON things (like on a burger or sandwich, etc), the truth is that I really just love pickles on their own. Straight from the jar! Every single day.
I can’t get enough.
When fried pickles came on the scene, I just about died. Even Eddie, who doesn’t like pickles, likes fried pickles. There is something about that crispy, crunchy outside and the soft but brine-y inside. That dill flavor… ahhhh. It’s SO good.
I’ve even come around to sweeter pickle varieties lately, and that is huge! So you can make these pickles as you wish, with whatever pickle chips you have on hand. They are so great for dipping, whether you’re having a party or making yourself dinner.
And yes. I’d totally eat these for dinner!
Okay, now the best part about these crispy baked pickles? Guys. They hold up.
Like they actually hold up for a few hours so you can take them to a pickle or a party. I don’t know if it’s because the pickle is rather sturdy to begin with, but these stay delicious and super CRUNCHY for up to four-ish hours after making them.
That makes you can definitely make them ahead of time. Or prep them right before taking them to a party!
And since dill pickle chips are so tiny, you can make a really large tray of these!
Hmmmm how wrong would it be to eat a try of them for dinner?
Let’s discuss this green goddess ranch.
It’s drinkable. I mean, straight up, hand-me-a-spoon, fantastic. You can use it as a dip or even as a dressing.
I took two of my favorite recipes, my green goddess sauce and my homemade yogurt ranch and combined the two. I’ve been dying to show you how you can use So Delicious Unsweetened CoconutMilk Yogurt in a savory dish, and this is it. The dip is ridiculously full of flavor and simple to make. So fresh too!
P.S. if you want to make it even creamier, you can add half of an avocado to the mix.
Memorial Day weekend is one of my favorites of the entire year. It unofficially kicks off summer for us. For over 30 years, my family has been going to the same Memorial Day parade to honor those who served our country, taking a walk through the cemetery where our family members are buried (sounds morbid but it’s really not), then getting together and eating alllll the foods.
You can bet I am making these!!
Crispy Baked Pickles with Green Goddess Ranch
- 2 cups dill pickle chips
- ½ cup flour any works! All-purpose, GF, etc
- 2 eggs lightly beaten (you could totally do a flax egg here!)
- 1 cup seasoned fine bread crumbs
- 2/3 cup seasoned panko bread crumbs
- avocado oil spray for spritzing
- 1 cup So Delicious Dairy Free Unsweetened Coconutmilk Yogurt alternative
- 3 tablespoons avocado mayonnaise
- 1/3 cup arugula greens
- 2 tablespoons chopped fresh chives
- 1 teaspoon freshly chopped parsley
- 1 teaspoon freshly chopped dill plus more for topping
- 1 garlic clove minced
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon white vinegar
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon onion powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Preheat the oven to 425 degrees Line a baking sheet with parchment paper, then place a wire rack on top. Spray the rack with nonstick spray.
- Place the pickle slices on a paper towel so it soaks up any extra liquid. Make an assembly line of 3 bowls. In the first bowl, add the flour. In the second bowl, add the beaten eggs. In the third bowl, stir together the fine and panko bread crumbs.
- Take each pickle slice and dredge it in the flour, shaking off any excess. Dip the slice in the egg mixture so it’s fully coated, then dip it in the bread crumbs, pressing gently to adhere. You want all of the pickle covered. Place the pickle on the wire rack. Repeat with the remaining pickles!
- Once all of the pickles are on the sheet, spray them with your avocado oil (or olive oil, etspray. This really helps them crisp up and get golden and crunchy.
- Bake the pickles for 20 to 25 minutes, or until they are deeply golden. Since they are on the wire rack, they shouldn’t need to be flipped. If you don’t use the rack, bake them for 15 minutes, then gently flip and bake for 10 more.
- Serve the pickles immediately with the green goddess ranch. YUM.
- Note: if you need an idea for all the pickle juice you have left, I made a fabulous egg salad that uses pickle juice!
- Add all ingredients together in a food processor or blender and blend until combined and smooth. Garnish with some fresh dill. This stays great stored in the fridge for a few days.