Oven Fried Pickles with Skinny Herb Buttermilk Ranch Dip

  • Yield: 8 servings


2 16-ounce (48 slices) sliced oval dill hamburger pickles
1/2cup Panko crumbs
1/4cup cornmeal
1/4cup flour
1/4teaspoon smoked paprika
1/2teaspoon chipotle powder
1/4cup dried parsley
1/8teaspoon kosher salt
1large egg
1large egg white
Olive oil spray (about 1 tsp)
For Ranch Dip:
1/4cup fat-free sour cream
1/4cup fat-free Greek yogurt
1tablespoon light mayo
1/4teaspoon garlic powder
1/4teaspoon onion powder
1/2tablespoon chopped fresh chives
1/4teaspoon salt
Freshly ground black pepper, to taste
1teaspoon white balsamic vinegar
1/3cup 1% low-fat buttermilk


  1. Make ranch dip by combining all the dip ingredients and refrigerate until pickles are done.
  2. Place pickles to drain on paper towels.
  3. Mix crumbs and flour together along with paprika, parsley, and half the chipotle powder and salt.
  4. Whisk eggs and egg whites in a bowl and season with remaining chipotle powder.
  5. Dip pickles in egg mixture and then into the crumb mix, pressing down on the crumbs.
  6. Heat oven to 450°F along with 2 baking sheets. When the oven reaches 450°, remove baking sheets and spray with olive oil spray; place pickles on the baking sheets and spray the tops of the pickles with the more oil.  Bake 8-10 minutes, turn and spray if needed and cook an additional five minutes. Remove pickles from cooking sheet and serve hot with dip.

Recipe courtesy of Skinny Taste.

Nutritional Info *per serving

  • Calories 58.6
  • Fat 1.4 g
  • Fiber 0.6 g
  • Sugars 0.3 g
  • Protein 2.4 g