These oven-baked pickle chips are crispy, tangy, and a delicious treat! They are an easy appetizer to make and are sure to disappear quickly! Try serving them with ranch or a herbed mayo or sour cream sauce. Enjoy this quick-bake recipe from Functional Medicine Los Angeles, a renowned functional medicine Burbank provider.
Prep time: 10 minutes
Cook time: 30 minutes
Serves: 2-4
Ingredients
- 3/4 c. breadcrumbs
- 1 T. cornstarch
- 1 t. smoked paprika
- 1/2 t. dried dill
- 1 t. garlic powder
- 10 dill pickles, sliced 1/4” thick and patted dry with a paper towel
- Vegetable oil, for brushing
- Sea salt and black pepper, to taste
- Dipping sauce of choice, for serving
Directions
- Preheat the oven to 400° F. Line a rimmed baking sheet with a sheet of parchment paper.
- In a large bowl, mix breadcrumbs, cornstarch, smoked paprika, dill, and garlic powder. Our functional medicine Los Angeles practitioners recommend whisking until smooth and seasoning with salt and pepper to taste.
- Toss the sliced pickles in the breadcrumb mixture and arrange them on the prepared baking sheet.
- Lightly brush the pickles with vegetable oil.
- Place the pickle chips in the oven. As experts in functional medicine digestion in Los Angeles, we suggest baking for 25-30 minutes until golden brown and crisp.
- Serve on a platter with a dipping sauce of choice.
- Enjoy this recipe brought to you by our functional medicine Studio City doctors!