Description
These baked crispy fried pickle chips are a cheap, easy, and kid-approved game day snack that delivers a crunchy, salty, and tangy flavor without the mess of deep frying. Served with a quick homemade ranch dip, they are a budget-friendly alternative to restaurant appetizers.
Ingredients
Scale
- 1 large jar (24 oz) dill pickle chips
- 1 large egg
- 1 tablespoon water or milk
- ½ cup buttermilk (optional, for soaking)
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- ½ teaspoon salt
- 2–3 tablespoons vegetable oil or avocado oil
- ½ cup sour cream
- ½ cup mayonnaise
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon lemon juice
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
- Drain pickle chips thoroughly and pat them dry with paper towels to remove excess moisture.
- In a shallow bowl, whisk the egg with water or milk. In another shallow bowl, mix panko breadcrumbs with garlic powder, onion powder, smoked paprika, cayenne, and salt.
- Dip each dried pickle chip into the egg wash, letting excess drip off, then press firmly into the breadcrumb mixture to coat evenly.
- Place breaded pickles on the baking sheets, leaving space between them.
- Lightly brush or spray the tops of the pickles with oil.
- Bake for 10-12 minutes, flip carefully, and bake for another 5-7 minutes until golden brown and crunchy.
- While pickles bake, mix sour cream, mayonnaise, dried dill, dried parsley, garlic powder, onion powder, lemon juice, and black pepper to make the ranch dip.
- Let pickles cool for 2 minutes before serving immediately with the ranch dip.
Notes
Patting the pickles dry is crucial to prevent soggy breadcrumbs. Use panko breadcrumbs for maximum crunch. If baking in batches, keep finished pickles warm in a 200°F oven. Do not microwave leftovers as they will become soft; reheat in an air fryer or oven at 375°F.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: Approx. 10 chips + 2
- Calories: 280
- Sugar: 4
- Sodium: 680
- Fat: 14
- Saturated Fat: 2
- Carbohydrates: 32
- Fiber: 2
- Protein: 6
Keywords: crispy fried pickle chips, game day snack, cheap appetizer, baked pickles, ranch dip, party food, easy snack, kid-friendly