Oven-fried pickles – Skip the calories but not the flavor! These oven-baked pickle chips are a fun and light appetizer! This is a fun appetizer that is both flavorful AND figure-friendly!
These baked pickle chips are made for maximum flavor and the least amount of added greasy fats. Made with sliced pickles, panko crumbs, and your oven, you get a soft pickle with a crunchy exterior that works so well together!
These oven fried pickles are a fantastic substitute for traditional fried pickles. They have the same flavor and crunch but without all the fat! Something amazing happens to pickles when they come in contact with heat, the tangy flavor just explodes in your mouth.
What Are Pickle Chips?
They are an easy and incredible appetizer that makes for great tailgating parties and BBQs. They’re a southern and midwestern dish that is usually deep fried in a pot of oil and then rested on paper towels to drain excess grease. These oven baked pickles are a far healthier option thanks to fewer fats and grease. Making this appetizer just a little healthier means you can enjoy more, right?
- Panko bread crumbs
- Egg whites
- Dill pickle chips
For the specific amounts needed, please see the recipe card below.
How To Make Oven-Fried Pickles
This recipe is so simple, you are going to love it!
- You will want to start off by toasting Panko bread crumbs in a skillet. Panko bread crumbs are Japanese style bread crumbs that are lighter in color than traditional bread crumbs, but they tend to be denser.
- You could use any breadcrumb really, but Panko has a way of crisping up in just the right way.
- Place the breadcrumbs in a bowl, flour in another bowl, and egg whites in a third.
- Dip your favorite dill pickle chip into the flour, followed by the egg white (allowing the excess to drip), and then coat the pickles in the panko.
- Arrange your pickles on a greased baking sheet. Repeat this process for all your pickles. Be sure to keep your breaded pickles in a single layer on your baking sheet. This will ensure that all the pickles crisp up and that they all bake at the same rate.
The pickles will take about 8 minutes per side or until the coating is crisp.
- Serving sauce. I like to serve these baked pickle chips with a side of Ranch dressing, although any dressing will do! Try serving your pickles with a garlic aioli, Buffalo sauce, blue cheese dip, or a Parmesan sauce!
- Reheating. Fried pickles are best when eaten right away. However, you can reheat your leftover pickles by placing them in a 400-degree F oven for about 10 minutes or so. Just lay them flat on a baking sheet and cook until warmed through.
- Toasting breadcrumbs. Make sure you toast your bread crumbs, this really helps give the pickles a crisp exterior.
- Different pickles. I prefer to use thicker cut pickle chips for this recipe, but any style of pickle will work. If you use pickle spears, you may need to increase your breading and your bake time. You can even try this recipe with bread and butter pickles instead of dill if you want to try a slightly sweeter version of this crispy treat!
- Add cheese. Feel free to toss in a little shredded or grated Parmesan cheese with your breading for extra flavor! This is of course, optional, but the added flavor from the parm cheese really helps to make this appetizer feel more indulgent and delicious.
How to Make Crispy Pickle Chips
Arrange your pickles in a single layer on your baking sheet. Avoid overlapping your pickles; you want to make sure all the pickles bake evenly. This is a great way to make sure that they turn out crispy every time. If the pickles overlap then the pickle slices on the bottom won’t become as crispy as the others.
Can I Make Pickle Chips in an Air Fryer?
These pickles can be used in an air fryer per the manufacturer’s instructions. For a rough estimate you’ll need your Air Fryer at about 400 degrees F and to cook the pickles for about 7-10 minutes per side until crispy.
How Do You Keep Fried Pickles From Getting Soggy?
Make sure to use pickles that have had a lot of moisture removed with a paper towel. After baking, eat the pickles right away because letting them sit may cause them to soften as the inner juices of the pickle begin to interact with the breadcrumbs. This should take a few minutes before it happens so you have plenty of time to eat your chips or store them in the fridge to be reheated later.
- 1/2 cup Panko bread crumbs
- 2 tablespoons flour
- 2 egg whites, lightly beaten
- 32 low sodium kosher dill pickle chips.
- Preheat oven to 400. Heat a skillet over medium high heat. Add panko and cook until lightly toasted, about 2 minutes-stirring continually.
- Place panko in a bowl. Place flour in a second bowl and egg whites in a third bowl. Pat pickle chips dry. Dip pickles in flour, then egg whites and lastly into the panko crumbs. Arrange pickles in a single layer on a baking sheet. Bake for 8 minutes on each side or until crisp.
Amount Per Serving Calories 10Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 18mgCarbohydrates 2gFiber 0gSugar 0gProtein 1g