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Crispy Baked Pickles with Green Goddess Ranch

Oven fried crispy pickles are super crunchy and delicious! Served with a dairy free green goddess ranch dip, they are the best snack ever.
5 from 9 votes
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Ingredients

  • 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

green goddess ranch

  • 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

Instructions 

crispy baked pickles

  • 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!

green goddess ranch

  • 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.
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