How To Make Healthier Oven Fried Pickles and Ranch Dip
The best blend of savory flavors these oven fried pickles are coated in almond flour and parmesan cheese and baked until golden brown.
Dip them into a delicious and healthy ranch dip to create the perfect snack or party appetizer.
Perfect for pickle lovers and straight out of the South, this oven fried pickles recipe is a healthier alternative to the traditional one.
The pickles are crusted in a blend of almond flour and simple seasonings and the ranch dip uses a blend of Greek yogurt and sour cream.
Just like our oven fried baked GREEN TOMATOES, this lightened-up, fun appetizer comes out crispy and crunchy and with an unbelievably delicious flavor.
Use them to bust cravings, as a great snack for movie nights, or whip some up to bring with you to your next potluck.
The unique blend of flavors and creamy texture of the dip always has everyone asking for more.
Ingredients
The ingredients for the healthier oven fried pickles are separated into two categories. Both are simple ingredients you will either have on hand or be able to pick up easily enough.
To make the oven fried pickles
- Dill pickles
- Almond flour
- Smoked paprika
- Chili powder
- Parmesan cheese, grates
- Dried parsley
- Salt
- Egg
- Egg white
- Avocado oil cooking spray
To make the healthy ranch dip
- Sour cream
- Unsweetened Greek yogurt
- Mayonnaise
- Garlic powder
- Onion powder
- Dried chives
- Dried dill
- Pepper
- Apple cider vinegar
- Buttermilk
See the recipe card for exact quantities.
Instructions
To make the ranch dressing dip, simply mix together the ingredients in a small bowl until combined.
Cover with plastic wrap and pop it into the fridge to chill for at least an hour.
Prepare your pickles by draining them from the brine and pat them dry with a paper towel.
In a bowl, mix together the almond flour, paprika, parmesan cheese, salt, and parsley.
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In another shallow bowl, whisk the egg ingredients and chili pepper.
One by one, dip the pickle slices into the egg wash and then the flour mixture.
Place each slice onto a greased piece of parchment paper on a large baking sheet.
Once done, spray the tops of the pickles with more spray and bake at 450F for roughly 10 minutes before flipping each slice. Bake another 5-7 minutes until golden and serve them right out of the oven.
Storage
You can store leftover oven fried pickles once they’ve cooled in an airtight container. They will last in the fridge for up to 3 days.
🍴 PRO TIP!
To reheat them and make sure that their crispy nature comes back, you’ll need to bake them in the oven on high heat until warmed through.
🗹 RECIPE FAQ’S
Tips and Tricks
Fried pickles become soggy when you don’t bake them at a hot enough temperature. To cook them in the oven, preheat the oven to 450F before baking them. You can also cook them in an air fryer as well for crispiness just make sure to preheat it first.
The trick to ensuring that the batter sticks to the pickles is to make sure to dry each and every slice of pickle thoroughly before dipping them. If you don’t do this, there will be a layer of moisture below the coating, and it won’t stick as well.
If you’re cutting your own pickles, you want to make sure that each slice is roughly ¼ inch thick or thicker. This helps give you a perfectly balanced, crunchy texture you know and love as well as hold the batter onto the pickle.
Sure! Only add a tiny bit though so that it doesn’t affect the texture. For example, if you like a spicy kick on your oven fried pickles, add a hint of red pepper flakes, or cayenne pepper to the breading mixture and serve the fried pickles topped with some freshly, sliced jalapenos.
🍽️ SERVING SUGGESTIONS. What goes great with this recipe? Let me tell you!
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How to Make Healthier Oven Fried Pickles and Ranch Dip
Ingredients
For the Healthy Ranch
- 1/4 cup sour cream
- 1/4 cup unsweetened greek yogurt
- 1 tbsp Mayonnaise
- 1/4 tsp garlic powder
- 1/4 tsp Onion Powder
- 1 tsp dried chives
- 1/4 tsp dried Dill
- 1/4 tsp pepper
- 1 tsp
Apple Cider Vinegar
- 1/3 cup Buttermilk
For the Pickles
- 2 jars Dill pickle slices drained and dried
- 1/2 cup almond flour
- 1/2 tsp smoked paprika
- 1/4 cup Grated Parmesan Cheese
- 2 tbsp dried parsley
- 1/4 tsp salt
- 1/2 tsp chili powder
- 1 egg
- 1 egg white
- avocado spray
Instructions
- Mix sour cream, yogurt, mayo, buttermilk, garlic powder, onion powder, chives, dill, pepper, and vinegar in a small bowl. Stir to combine, cover, and refrigerate for at least an hour.1/4 cup sour cream, 1/4 cup unsweetened greek yogurt, 1 tbsp Mayonnaise, 1/4 tsp garlic powder, 1/4 tsp Onion Powder, 1 tsp dried chives, 1/4 tsp dried Dill, 1/4 tsp pepper, 1 tsp Apple Cider Vinegar , 1/3 cup Buttermilk
- After draining the pickles, pat to dry. Preheat oven to 450.2 jars Dill pickle slices
- Mix almond flour, smoked paprika, parmesan cheese, salt, and parsley together in a medium bowl.1/2 cup almond flour, 1/2 tsp smoked paprika, 1/4 cup Grated Parmesan Cheese, 2 tbsp dried parsley, 1/4 tsp salt
- In a small bowl, whisk together egg, egg white, and chili pepper. Dip pickle slices into the egg mixture and then flour mixture. Place in a single layer on a parchment paper-lined baking sheet that has been lightly sprayed with avocado oil. * For two jars, you will most likely need two sheet pans.1/2 tsp chili powder, 1 egg, 1 egg white, avocado spray
- Lightly spray the tops of the pickles and bake for 7 to 10 minutes. Flip pickles and spray with more oil if needed. Bake another 5 to 7 minutes until crispy and golden brown.
