Crispy Oven Dill Pickles
The crispy crunchy coating with the the salty tang of the pickles make these irresistible!
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.