Baked Pickle Chips Recipes

Steps:

• Preheat oven to 500°. Let pickle slices stand on a paper towel until liquid is almost absorbed, about 15 minutes., Meanwhile, in a shallow bowl, combine flour and salt. In another shallow bowl, whisk eggs, pickle juice, cayenne and garlic powder. Combine panko and dill in a third shallow bowl., Dip pickles in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help coating adhere. Transfer to a greased wire rack in a rimmed baking sheet., Bake until golden brown and crispy, 20-25 minutes.

Steps:

• Cut the cucumbers into 1/2-inch-thick rounds, and transfer to a colander set in a bowl. Toss well with salt. Refrigerate cucumber rounds 1 hour.
• Rinse cucumber rounds well; drain. Pat dry between paper towels. Transfer cucumber slices to a large bowl.
• Bring 3 cups water, vinegar, dill seed, and garlic to a boil in a medium saucepan, stirring. Reduce heat; simmer 4 minutes. Let mixture cool slightly, about 10 minutes.
• Add chopped dill to cucumber slices, and toss to combine. Pour in the brine. Let cool completely, about 30 minutes. Transfer mixture to airtight containers, and refrigerate at least 1 week (pickles will keep 3 weeks more).

Steps:

• Preheat oven to 450 degrees. Line a baking sheet with aluminum foil, and spray with cooking spray.
• In a small bowl, mix together bread crumbs, cheese, garlic powder, and seasoned salt.
• In a separate bowl, whisk together Worcestershire sauce and eggs.
• Take each pickle (lightly shake off excess juice) and dredge it in the egg mixture, then in the crumb mixture. Place them all on the baking sheet. Cook for 5 minutes. Remove from the oven and turn each slice over. Return to the oven and cook for an additional 5-10 minutes until they start to brown. Serve hot.
• Makes about 32 pickle chips.