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End-of-summer recipe: Oven-fried pickle chips

Pickle chips are made in the oven to create a crunchy side for your next barbecue.
Pickle chips are made in the oven to create a crunchy side for your next barbecue.
Photo by Michelle Hein

While back-to-school sales (and even Halloween displays!) might lead you to believe otherwise, for most of us, summer isn’t quite over yet. These oven-fried pickle chips are a great way to end summer as a tasty side to your favorite grilled meals such as chicken, burgers or hot dogs. Plus, they’re so easy to make that you can also whip up a batch or two for that Labor Day barbecue coming up.

These breaded pickle chips satisfy and crunchy and salty cravings, but unlike French fries or chips, they’re really low in calories and fat. They’re made with dill pickles from the new Farmer’s Garden® collection from Vlasic®. All of the pickles in this line are made with specially selected cucumbers, peppers, carrots, garlic, herbs and spices for an artisanal flavor that goes beyond your basic jarred pickles. The pickles are hand packed and made without any artificial flavors, so the flavors are bold and fresh. In fact, Farmer’s Garden® won an award from Better Homes and Gardens® for one of the Best New Products in 2014. The pickles are a zero-calorie, no-fat food and since you don’t need to use oil or anything like that to get your crispy coating, this is a lighter alternative to your usual barbecue sides.


  • 1/2 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 3 eggs
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon Siracha sauce
  • 1 jar Vlasic® Farmers Garden® Dill Chips, drained (and vegetables set aside)
  • 1-1/2 cups Panko bread crumbs


  • Preheat oven to 450 degrees Fahrenheit.
  • Line a cookie sheet with parchment paper or a non-stick baking mat (such as Silpat).
  • In a mixing bowl, combine the flour with garlic powder and black pepper.
  • Stir in eggs, Worcestershire and Siracha.
  • Let the batter rest for 15 minutes.
  • Place Panko bread crumbs on a plate or shallow bowl.
  • Dip pickle chips in the batter, coating evenly but without getting too thick. Dip in the bread crumbs, flipping the pickle chip to cover it completely.
  • Place dipped pickle chips on the cookie sheet and bake for about 15 minutes, flipping halfway through.
  • Serve baked pickle chips with remaining vegetables from the pickle jar. A little Siracha mixed with ketchup also makes a great dipping sauce.
  • Makes 8 servings.
  • (Recipe from the Vlasic website.)

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