These oven-fried pickles are seriously addictive and have become a total Delish snack staple. They’re super easy to make and are a perfect afternoon snack when you’re craving something salty and crunchy.

The best part of these pickles is their versatility. Not a fan of dill chips? Try bread and butter, or any other flavor you’re crazy about! Same goes for the spices in the breading — if you’re not a fan of spice you could tone it down with some freshly cracked pepper. If you love spice, amp up the cayenne — or even try putting a dash of your favorite hot sauce into the egg dredge! The possibilities are endless.

Ingredients

• 1 cup sliced pickles
• 1 cup panko bread crumbs
• 2 Tablespoons  melted butter
• 4 Tablespoons finely chopped fresh dill
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• kosher salt
• Freshly ground black pepper
• 1/2 cup all-purpose flour
• 2 large eggs, lightly beaten
• Ranch dressing, for dipping

Procedure

1. Preheat oven to 450° and line a large baking sheet with parchment paper.
2. Pat pickles dry with paper towels.
3. In a medium shallow bowl, mix together panko, butter, dill, garlic powder and cayenne. Season mixture with salt and pepper.
4. Working in batches, toss pickle coins in flour until lightly coated, then toss pickles in eggs. Dredge the pickles in the panko mixture until fully coated.
5. Place pickles on prepared baking sheet and bake until the coating is golden and crispy, about 15 minutes.
6. Serve warm with ranch dressing.