Oven Fried Pickle Chips

• 16-ounce jar of dill pickle chips
• 1/3 cup all-purpose flour
• 2 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp chili powder
• 2 eggs
• 2 tbsp pickle juice from the 16-ounce jar of pickles
• 2 tbsp fresh dill finely chopped
• 1 cup panko breadcrumbs

Preheat the oven to 450˚F.

Remove dill pickle chips from jar, place onto a baking sheet lined with a paper towel. Pat the pickles with an additional paper towel to remove excess liquid. The more liquid that is removed, the crispier your fried pickles will be.

Mix flour, salt, pepper, garlic powder, onion powder, paprika, and chili powder in a small bowl. Spread across an eight-sheet pan in an even layer. In another small bowl, beat together eggs and pickle juice until combined and add to another eight-sheet pan. Lastly, add panko and chopped dill to a third eight sheet pan and mix until dill is evenly distributed.

Using a dedicated “wet hand,” add each dried pickle to the flour mixture and flip to cover the entire pickle in flour. Using the opposite hand, add the flour coated pickles to the egg mixture and flip to coat evenly. Using the “wet hand” again, add the flour and egg coated pickles to panko mixture and flip with your “dry hand” to ensure a light and even coverage of panko around each individual pickle chip. Add the battered pickles to the rack of the Oven Crisp Baking Tray with the pan underneath leaving 1 inch of space between each battered pickle chip. Repeat this process until all pickle chips are battered or tray is full.

Bake for 15-20 minutes until golden brown and crispy. Serve immediately with your favorite dipping sauce.