Happy Fryday! Also known as Graduation Day around here. Because after three long years, today is the day I get to close the Georgetown MBA chapter of my life and update my resumé. I’ll spare you the then-and-now, life-lessons talk, and just say that while the jury’s still out on how much I really learned, I made some really great friends, and can quite confidently say that I’m all the better for the experience.
Well, maybe not all. One thing that’s suffered a blow these last three years has been my eating. I had hoped that I’d start to reverse some of that damage since I’ve been out of school for a couple of weeks now, but things haven’t quite worked out that way, and I’ve actually gained even more weight in my newfound leisure time. So yeah.
Luckily, all hope is not lost, and that’s where these baked pickle chips come in. They have all of the crunch and kick of my favorite fried pickle chips without being bad for you. Not only are they delicious, they’re an encouraging sign for the healthier eating to come. I need it.
To make baked pickle chips, you’ll need: hamburger dill chips, flour, egg whites, milk, Worcestershire sauce, hot sauce, paprika, Old Bay seasoning, garlic powder, pepper, olive oil cooking spray, and panko bread crumbs.
Since we’re not frying these, the panko gives the pickles a nice crunch and the illusion of being fried.
Coining a new tagline for panko breadcrumbs: Fake it when you bake it.
Then, one at a time, coat them in flour, dip them in a mixture of the egg whites, milk, Worchestershire and hot sauce, before finally coating them in a mix of the panko, paprika, Old Bay, garlic powder and pepper. That makes three dipping stations for flour, wet and coating mixtures.
Place the coated pickles in a layer on a baking sheet sprayed with olive oil cooking spray. Give the pickles another once-over with cooking spray before placing them in the oven.
Bake at 400 degrees for 20 minutes or until golden and crispy, turning pickle chips over halfway through.
Golden and crispy like this.
Serve warm with a side of spicy ranch for dipping.
The spicy ranch might be the best part, and it’s as simple as ⅓ cup ranch and 1 to 2 teaspoons hot sauce. I’m partial to Frank’s Red Hot.
So so good. I’ll admit I was skeptical about these since I’m so attached to the fried original, but my coworkers, the taste-testers for most of my treats, were unanimous in their preference for baked over fried. Go figure. I’m not sure I totally agree with them on this one, but I’ll take it to mean that both versions are pretty darn good. Try them for yourself.
I hope you have a lovely weekend. Mine will be spent performing a final food-binge hurrah with my parents and brother. I have plans to take them to some of my favorite places and hope to share a DC food guide in the near future.
In closing, I want to thank the inventor of graduation regalia. I don’t know what you were thinking when you designed the weird-looking sleeves on Master’s robes but I do thank you for making them loose and flowy.
- 1 small jar thick-sliced dill pickles
- ½ cup flour
- 2 egg whites
- ¼ cup milk
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1 cup panko bread crumbs
- ¼ teaspoon paprika
- ¼ teaspoon Old Bay seasoning (optional)
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- olive oil spray
- 1/3 cup Ranch dressing
- 1-2 teaspoons hot sauce
- Preheat oven to 400 degrees.
- Pat pickle chips dry with paper towel.
- Place flour in one flash dish.
- In a separate dish, combine and whisk egg whites, milk, Worchestershire sauce, and hot sauce.
- In a third dish, mix panko, paprika, Old Bay, garlic powder and pepper
- One at a time, coat chips in flour, dip in wet ingredients, then coat in bread crumb mixture.
- Place the coated pickles in a layer on a baking sheet sprayed with olive oil cooking spray.
- Give the pickles another once-over with cooking spray before placing them in the oven.
- Bake for 20 minutes or until golden and crispy, turning pickle chips over halfway through. Spray with more cooking spray.
- Enjoy warm with a side of spicy ranch.
- Easy. Just combine ranch dressing with hot sauce until it's to your liking.
- Makes about 40 pickle chips.