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Apr 06

Baked Un-Fried Pickles

Baked Un-Fried Pickles

I love fried pickles (or fried anything really…), and I’ve been meaning to make a healthier version for a while. These Baked Un-Fried Pickles are a tasty, flavorful, crunchy substitute I could eat every day. They’re perfect for when you’re craving a salty snack and great to serve a group on game day, for book club, or just a fun family afternoon. These pickle chips have a little kick from the chili powder and hot sauce and the panko coating will satisfy any craving for a crunchy snack. I happily eat these straight up, but as fried pickles are usually served with ranch dressing in restaurants, feel free to serve them with your favorite dipping sauce! Yogurt-based ranch dressing, barbecue sauce, whatever you like!

Baked Un-Fried Pickles

In addition to snacking, these Baked Un-Fried Pickles would be an awesome topping to add crunch and flavor to a burger or pulled pork sandwich. Get creative! Just a note: pickles are already salty so keep that in mind when putting your own spin on using these. A quarter of the recipe (6-7 pickle chips by my count) is just 90 calories or 3 Weight Watchers SmartPoints on myWW Green, Blue and Purple. I think you’ll find yourself making these again and again! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!

Baked Un-Fried Pickles

Looking for more tasty snack ideas? Check out my Loaded Potato Rounds, Cajun Roasted Chickpeas, Cheesy Cinnamon Baked Pears, Greek Snack Flats, Pizza Logs, Strawberry Banana Frozen Yogurt Bites, Buffalo Chicken Taquitos, Ham and Cheese Twists, Caprese Tarts, Cheesy Spinach Pinwheels, Enchilada Cheese Rolls and many more in the snacks section of my recipe index!

Baked Un-Fried Pickles

Baked Un-Fried Pickles

These Baked Un-Fried Pickles are a tasty, lightened up, crunchy snack perfect for a party or game day.


  • ¾ cup panko breadcrumbs
  • 2 tablespoons all-purpose flour
  • 1 teaspoon chili powder
  • ¾ teaspoon garlic powder
  • A pinch of black pepper
  • 2 egg whites
  • 1 teaspoon hot sauce, I used Frank’s Red Hot
  • 1 (16 oz) jar “hamburger” dill pickle chips


  • Spread the panko crumbs across a dry skillet and bring over medium heat. Heat for 2-4 minutes, stirring occasionally, until bread crumbs start to turn golden. Remove breadcrumbs to a shallow dish.
  • In a separate shallow dish, mix together the flour, chili powder, garlic powder and black pepper until well combined. Set aside. In a third shallow dish, whisk the egg whites until beaten and then whisk in hot sauce to combine.
  • Place an oven-safe cooling rack onto a baking sheet. Mist lightly with cooking spray. Make sure you have an oven rack in the center of your oven and set the oven to broil.
  • Drain the pickles and lay them on a surface to pat dry with a paper towel. Set up an assembly line to coat each pickle in first the flour mixture, then the egg wash and then the panko crumbs. Make sure each pickle chip is fully coated on all sides during each step and place them on the cooling rack on the baking sheet when coated.
  • When all pickle chips are coated and in a single layer on the rack, lightly mist them with cooking spray and place on the center rack in the oven. Broil for 4 minutes. Remove the baking sheet from the oven and flip each pickle chip to the other side. Return to the oven for another 3-4 minutes until the pickles are heated through and the crumb crust is golden brown and crunchy.


To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information per 6-7 chip serving*:
90 calories, 14 g carbs, 1 g sugars, 0 g fat, 0 g saturated fat, 4 g protein, 1 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (6-7 chip)* serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 3 SmartPoints/ Blue: 3 SmartPoints/ Purple: 3 SmartPoints
Weight Watchers Points Plus:
2 per (6-7 chip)* serving (P+ calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)
*My jar of pickles had 28 chips so ¼ of the recipe was 7 chips, but the nutrition label on the jar estimated 24 pickle chips per jar, which would be 6 per serving. Just count your pickles and divide by 4 for your serving size!
Adapted from Trisha Yearwood on Food Network

12 comments on “Baked Un-Fried Pickles”

  1. OMG! This sounds amazing. I cannot wait to try these. Thank you for sharing

  2. What did you use for dipping sauce? Recipe?

  3. This sounds so good! My boyfriend loves pickle chips and his birthday is this weekend. I’m going to make these for him. Thank you!

  4. What is the best way to store the unfried pickles?

  5. Would this recipe work with green beans as a substitute?

  6. I used to love eating fried pickles when I was little and so I am so excited to try out this recipe. However, I only have a jar of garlic pickles in my fridge and so I’ll probably skip out on the garlic powder. Also they are spears and so do you think that they would cook the same since they are not the chips?

  7. Yum! I love fried pickles too, but I really try to stay away from fried things. These look as good as the fried version! Definitely need to try this with some Bubbies!

  8. These are awesome! For me they are a bit time consuming but totally worth it!!!
    They also reheat well.

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