Dill pickle slices are lightly coated in a simple flour and spice mixture and baked until perfectly crispy. I love the simplicity of this super simple oven-fried pickles recipe. There are no eggs or breadcrumbs in these “un-fried” pickle chips…just flour and a few spices. The light flour coating baked at a high temperature crisps the baked pickles to perfection without overpowering that delicious dill flavor.
Spice variations.
This super simple oven-fried pickles recipe keeps the spices simple. I really love the flavor of a good dill pickle so I’ve made it the star of the show but feel free to experiment based on your family’s taste preferences. Here are a few recommendations that complement the classic dill flavor.
- Cayenne Pepper Add a teaspoon of cayenne pepper to add a spicy kick.
- Smoked Paprika Add 1-2 teaspoons of smoked paprika to add a smoky flavor to create the perfect Summer BBQ appetizer.
- Italian Seasoning Add 1-2 teaspoons of Italian seasoning instead of the garlic powder, onion powder and black pepper. Italian seasoning typically already has the garlic powder and onion powder in there, among other tasty spices like basil and oregano, so it’s an easy way to kick up the flavor using one tried-and-true, flavor-packed spice.
- Parmesan pickle chips Add about one tablespoon (more or less, to taste) of shredded parmesan cheese to the top of each pickle slice after you’ve flipped them. Bake for the remaining 15 minutes but check on them during the last five minutes of cook time to ensure they don’t burn.
The best pickles for super simple oven-fried pickles
Any dill pickle slices will work for this dill pickle chips recipe but my absolute favorite is Grillo’s. These fresh, crisp pickle slices use simple garden-fresh ingredients. They’re made cold and sold cold so they maintain a fresh homemade taste and consistency. Plus, they’re made with clean ingredients and no added preservatives. Once you’ve eaten all of the pickle slices, don’t throw away that tasty Grillo’s pickle brine. Here are a few ways that I like to use it.
- Cocktails– Replace the olive brine in your martini with pickle juice and garnish with a few pickle slices or a spear to create a pickle martini.
- Salad Dressings – Add a “dill iousious” twist (sorry – I couldn’t resist) to store-bought ranch dressing by adding pickle juice. Start with a small amount and add more to taste.
- Snacks – Pop a thinly sliced cucumber or a few hard boiled eggs into the leftover brine and allow them to marinate for at least 24 hours in the refrigerator, to infuse them with delicious dill flavor.
- Pickle Potatoes – Use the pickle juice to boil baby potatoes for a tasty, salted potato side dish. Make sure to taste the potatoes before adding additional salt to avoid over-salting them.
Super Simple Oven-Fried Pickles
Ingredients
- cooking spray or 3-4 tablespoons oil
- 16 ounces dill pickle chips About 35-40 pickle chips.
- ½ cup all purpose flour Use a gluten free 1-to-1 flour like King Arthur Baking or Bob's Red Mill to make this recipe gluten free.
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425 degrees.
- Line a large baking sheet with parchment paper and spray generously with cooking spray or use a pastry brush or a paper towel to spread about two tablespoons of oil on the parchment paper-lined baking sheet.
- Combine the flour and spices in a mixing bowl and stir to combine or add the mixture to a ziplock bag, seal and shake to combine.
- Add the pickle slices to the mixing bowl or the zip lock bag. There is no need to pat them dry before you add them to the flour mixture as the pickle juice will absorb the flour to coat the pickle slices.
- Arrange the flour-coated pickle slices on the cookie sheet. Make sure there is about 1/2 inch space between each slice to allow them to crisp in the oven.
- Generously spray the tops of pickle slices with more cooking spray or drizzle with the remaining oil.
- Bake 12 minutes. Flip and bake another 15 minutes or until they are lightly browned and crispy.
Haven’t made it yet but wondering if it will stay crunchy if I make it tonight and serve it tomorrow
I’ve reheated leftovers in the oven the next day and they were still good but not quite as good as fresh. Maybe try coating them in a ziplock bag the day prior and baking before serving. That might taste better!