Baked Pickles with Ranch Dressing
Prep time
Cook time
Total time
Crispy baked pickles with a hint of spice from sriracha sauce served with homemade ranch dressing. Only 87 calories a serving.
Serves: 6 servings
  • 1 26oz. jar Farmers Garden Dill Chips
  • ½ cup egg substitute or two eggs, beaten
  • ⅓ cup flour
  • 1 tsp. sriracha sauce or hot sauce
  • ½ tsp. garlic powder
  • 1 tsp. ground pepper
  • 1½ cup panko bread crumbs
  • Dressing:
  • ¼ cup greek yogurt, plain
  • 1 tbsp. ranch seasoning
  • a few drops of milk, if needed
  1. Preheat oven to 450 degrees
  2. Line a baking sheet with parchment paper or putting a cooling rack over a baking sheet and spray with cooking spray.
  3. In a bowl add egg substitute, flour, sriracha sauce, garlic powder and ground pepper. Mix until it becomes a thick batter.
  4. In a shallow bowl add panko bread crumbs.
  5. Line all of the pickles onto a paper towel to absorb some of the juice.
  6. Dredge the pickle into the egg batter, than dip into the bread crumbs. Place onto baking sheet. Do the same with remaining pickles.
  7. Bake in oven for 8 minutes, flip and bake for 5 more minutes until lightly golden. Serve with dressing.
  8. To make dressing: in a bowl, add greek yogurt and seasoning, 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.
Calories per serving: 87, Fat: .06, Cholesterol: 0, Sodium: 77, Potassium: 38, Carbs: 15, Fiber: .06, Sugar: .08, Protein: 5
Nutrition Information
Serving size: 5 pickles plus dressing
Recipe by Peanut Butter and Peppers at