Snack
Parmesan-crusted dill pickle chips
Sour brine under a salty crust is the whole appeal of a fried pickle, and baking gets there without a pot of oil. Drying the slices properly is the step that decides whether the coating stays on.
3gnet carbs
14gfat
14gprotein
195kcal
Per serving30 minServes 4
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Ingredients
For the whole dish · serves 4
- Dill pickles8½ oz
- Parmesan3½ oz
- Pork rinds¾ oz
- Eggs1
- Sour cream3 oz
- Fresh dilla few sprigs, chopped
- Garlic powderhalf a teaspoon
Method
6 steps · 30 minutes
- Heat the oven to 425F and line a sheet pan with parchment.
- Slice the pickles into rounds a quarter inch thick and press them hard between paper towels. Brine left on them steams the coating off.
- Grate the parmesan finely and mix it with the crushed pork rinds and garlic powder.
- Dip each round in beaten egg, let it drip, then press it into the parmesan mixture on both sides.
- Bake in one layer for 15 to 18 minutes, flipping once, until deep golden. They crisp further as they cool for a couple of minutes.
- Stir the dill into the sour cream and serve it alongside for dipping.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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