Description
Crispy baked pickles with a hint of spice from Sriracha sauce served with homemade ranch dressing. Only 87 calories a serving.
Ingredients
- FOR THE PICKLES:
- ½ cups Egg Substitute (Or Sub Two Beaten Eggs For The 1/2 Cup Of Egg Substitute)
- ⅓ cups Flour
- 1 teaspoon Sriracha Sauce Or Hot Sauce
- ½ teaspoons Garlic Powder
- 1 teaspoon Ground Pepper
- 1-½ cup Panko Bread Crumbs
- 26 ounces, weight Jar Dill Pickle Chips
- FOR THE DRESSING:
- ¼ cups Greek Yogurt, Plain
- 1 Tablespoon Ranch Seasoning Or More As Needed
- Milk, As Needed To Thin The Dressing
Preparation
Preheat oven to 450 F. Line a baking sheet with parchment paper or put a cooling rack over a baking sheet and spray with cooking spray.
In a bowl add egg substitute, flour, Sriracha sauce, garlic powder and ground pepper. Mix until it becomes a thick batter.
In a shallow bowl add panko bread crumbs.
Line all of the pickles onto a paper towel to absorb some of the juice.
Dredge a pickle into the egg batter, then dip into the breadcrumbs. Place onto the baking sheet. Do the same with the remaining pickles.
Bake in the oven for 8 minutes, flip and bake for 5 more minutes until lightly golden. Serve with dressing.
For the dressing: In a bowl, add Greek yogurt and seasoning and mix until combined. Taste test it to see if you need more seasoning. If it is too thick, add a few drops of milk until it is the consistency you like.
