Description
Baked Dill Pickle Fries offer a light, crispy, and tangy snack made by coating dill pickles in a flavorful plant-based crust and baking them to golden perfection. This quick and easy recipe provides a delicious alternative to fried pickle fries, featuring natural herbs, spices, and a plant-based milk-based batter that delivers bold dill and vinegar flavors for any game day, movie night, or casual munching occasion.
Ingredients
Scale
Main Ingredients
- 6 medium dill pickles, sliced lengthwise into fry shapes
- 1/2 cup all-purpose flour (or gluten-free flour for gluten-free option)
- 3/4 cup plant-based milk
- 1/4 teaspoon natural gelling agent
- 1 cup panko breadcrumbs (or crushed gluten-free crackers for gluten-free option)
- 1 teaspoon dried dill weed
- 1/2 teaspoon garlic powder (natural)
- 1/2 teaspoon onion powder (natural)
- 1/2 teaspoon paprika (natural)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil spray
Optional Variations
- Pinch of cayenne pepper or smoked paprika (natural) for a spicy kick
- 1–2 tablespoons plant-based Parmesan cheese
- 1 tablespoon fresh chopped parsley or chives
- 1 teaspoon maple syrup (natural) added into plant-based milk
Instructions
- Prepare the Pickles: Slice medium-sized dill pickles lengthwise into uniform fry shapes. Pat them dry thoroughly with paper towels to remove any excess moisture, which helps keep the coating crisp during baking.
- Set Up Your Breading Station: Arrange three shallow dishes: one with all-purpose flour (or gluten-free flour), one with plant-based milk mixed with the natural gelling agent (and maple syrup if using), and one with the seasoned panko breadcrumb mixture that includes dried dill weed, garlic powder (natural), onion powder (natural), paprika (natural), salt, and pepper. Add optional spices or plant-based Parmesan cheese if desired.
- Coat the Pickle Fries: Take each pickle slice and dredge it first in the flour, then dip it into the plant-based milk mixture, and finally press firmly into the breadcrumb mixture to ensure even and full coverage.
- Arrange and Spray: Place the coated fries in a single layer on a baking sheet lined with parchment paper. Lightly spray the fries with olive oil spray to encourage an even, crisp finish in the oven.
- Bake to Crispy Perfection: Bake the fries at 425°F (220°C) for 20 to 25 minutes, flipping them halfway through the baking time. Bake until the fries are golden brown and crunchy on the outside.
Notes
- Patting the pickle slices dry is essential to prevent sogginess and ensure the coating sticks.
- Use panko breadcrumbs for optimal crunch.
- Baking the fries in a single layer avoids steaming and promotes crispness.
- Flip the fries halfway through baking for even browning and texture.
- Serve fries immediately for the best taste and crispness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 150
- Sugar: 2g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: baked dill pickle fries, plant-based snack, crispy pickle fries, vegan appetizer, gluten-free pickle fries