Last Updated on May 16, 2023
These Crispy Oven Dill Pickles are the perfect side for any sandwich or can be enjoyed as a snack.
If you’re a lover of pickles like me, then you will love these crispy treats!
The crispy crunchy coating with the salty juicy tang of the pickles make these just irresistible!
They are so easy to whip up and only take about 30 minutes to make.
A treat that is not only vegan, but also gluten free!
What are some dipping sauces that will compliment these crispy pickles?
- Cheese Sauce – Like my post on A Creamy Vegan Cashew Cheese
- Ranch Dressing – Homemade Vegan Ranch Dip
- Any of my Aioli – Homemade Sriracha Aioli, or the Sun Dried Tomato Basil Aioli
- Thousand Island Dressing – Like my Vegan Thousand Island Dressing
- Other Dressings – Vidalia Onion Dressing, Maple Mustard Dressing or even the Creamy Avocado Dressing
Or just eat them as they are without a dipping sauce.
You can also add these pickles to any sandwich or wrap for a surprise crispy crunch.
Ingredients needed for these crispy pickles
- Panko Bread Crumbs – The panko bread crumbs are what make these pickles crispy. But if you can not find a gluten free panko bread crumb, you can make your own with your favorite toasted gluten free bread pulsed in a high speed blender to the consistency of corn meal.
- Egg Substitute – Powdered egg substitute.
- Plant Based Milk – Any plant based milk will work for this recipe, I used a plain unsweetened almond milk.
- Masa Harina – Adding masa harina to this recipe binds the flour to the pickle and adds a extra crunch to the pickles. Don’t have masa harina? You can substitute with corn meal, use the same amount.
- Flour – To keep this recipe gluten free, I added a chickpea flour. The chickpea flour also adds more protein to this treat. Or you can substitute this flour with your favorite flour of choice.
- Seasonings – Smoked Paprika, ground pepper and garlic powder to taste.
How to make Crispy Oven Dill Pickles
Preheat the oven to 450°.
Prepare a baking sheet with parchment paper and set aside.
Remove crinkle cut dill pickle slices from the jar placing on a towel, pat dry and set aside.
In a small bowl, mix the powdered egg substitute to the package directions, set aside.
Next mix together in a medium sized bowl, the panko bread crumbs, masa harina, garlic powder, pepper, smoked paprika, and set aside.
After most of the liquid from the pickles have been removed, add them to a medium mixing bowl with the flour and stir until all are well coated.
One slice at a time, dip the flour coated pickle into the egg substitute and then dip into the bread crumb mixture.
Continue to coat the pickle slices completely and place in a single layer onto the parchment lined baking sheet.
After all the pickles are coated, place the baking sheet into the oven for 10 minutes.
Then remove from the oven, flip the pickle slices and return to the oven for another 10 minutes.
In a total of 20 minutes, the slices will be slightly browned, if not return to the oven for a few more minutes until crisp and golden.
Once the pickles are done, remove from the oven and serve hot with a side dipping sauce of your choice.
Crispy Oven Dill Pickles
Ingredients
- 2 Tbsp Plant based milk I used plain unsweetened almond milk.
- 1 Egg Substitute A powdered egg substitute equal to one egg.
- 1 Cup Crinkle cut Dill Pickles
- 1/2 Cup Panko Bread Crumbs
- 3 Tbsp Masa Harina Or you can use cornmeal.
- 1/2 tsp Smoked Paprika
- 1/4 tsp Ground Pepper
- 1/4 tsp Garlic Powder
Instructions
- Preheat the oven to 450°.
- Prepare a baking sheet with parchment paper and set aside.
- Remove crinkle cut dill pickle slices from the jar placing on a towel, pat dry and set aside.
- In a small bowl mix the powdered egg substitute to the package directions, set aside.
- Next mix together in a medium sized bowl, the panko bread crumbs, masa harina, garlic powder, pepper, smoked paprika, and set aside.
- After most of the liquid from the pickles have been removed, add them to a medium mixing bowl with the flour and stir until all are well coated.
- One slice at a time, dip the flour coated pickle into the egg substitute and then dip into the bread crumb mixture.
- Continue to coat the pickle slices completely and place in a single layer onto the parchment lined baking sheet.
- After all the pickles are coated, place the baking sheet into the oven for 10 minutes.
- Then remove from the oven, flip the pickle slices and return to the oven for another 10 minutes.
- In a total of 20 minutes, the slices will be slightly browned, if not return to the oven for a few more minutes until crisp and golden.
- Once the pickles are done, remove from the oven and serve hot with a side dipping sauce of your choice.
