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Oven "Fried" Pickles with Skinny Herb Buttermilk Ranch Dip

4 from 3 votes

Cornmeal panko herb crusted dill pickles baked in the oven until golden and crisp with a light buttermilk ranch dip. Have you ever had fried pickles?

Prep Time: 30

Cook Time: 10

Total Time: 40

Yield: 8 servings

Course: Appetizer, Snack

Cuisine: American

Ingredients

2 -16 oz jars (48 slices sliced oval dill hamburger pickles, I used Vlasic)
1/2 cup of Panko crumbs
1/4 cup of cornmeal
1/4 cup of flour
1/4 tsp of smoked paprika
1/2 tsp chipotle powder
1/4 cup dried parsley
1/8 th tsp kosher salt
1 large egg
1 large egg white
olive oil spray (about 1 tsp)

For the Ranch Dip:

1/4 cup fat free sour cream
1/4 cup fat free Greek yogurt
1 tbsp light mayo
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tbsp chopped fresh chives 1/4 tsp salt
freshly ground pepper to taste
1 tsp white balsamic vinegar
1/3 cup 1% low fat buttermilk

Instructions

Make ranch dip by combining all the dip ingredients and refrigerate until pickles are done.
Place pickles to drain on paper towels.
Mix crumbs and flour together along with paprika, parsley, and half the chipotle powder and salt.
Whisk eggs and egg whites in a bowl and season with remaining chipotle powder.
Dip pickles in egg mixture and then into the crumb mix, pressing down on the crumbs.
Heat oven to 450°F along with 2 baking sheets.
When the oven reaches 450°, remove baking sheets and spray with olive oil spray; place pickles on the baking sheets and spray the tops of the pickles with more oil.
Bake 8-10 minutes, turn and spray if needed and cook an additional five minutes.
Remove pickles from cooking sheet and serve hot with dip.

Notes

Adapted from Mary's Bites

Nutrition

Serving: 6slices with dip, Calories: 58.6kcal, Carbohydrates: 9.1g, Protein: 2.4g, Fat: 1.4g, Saturated Fat: 0.5g, Cholesterol: 23mg, Sodium: 1248.8mg, Fiber: 0.6g, Sugar: 0.3g

- WW Points: 2

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