Do you ever have something in a restaurant and wish you could eat it at home? That’s me all the time. Many of the recipes I create start from some restaurant inspiration.

My most recent was some pickle chips at a favorite local restaurant. They were crispy on the outside, with a kind of crunchy interior. They were obviously deep fried, so pretty unhealthy, and not something I generally like to do at home. But it seemed easy enough to make a baked version, so let the experimentation begin!

I’ve made this recipe several times, with mixed results, but I think I finally got it right. First up, the pickles. The reason that pickles taste the way they do is because they are sitting in a jar of flavorful liquid, like forever. Liquid, however, inhibits browning. So rule number 1: Your pickles MUST be dry. I’m not talking about a quick pat with a paper towel dry (I know this because this is what I tried the first time.) I’m saying, drain your pickles, lay them on paper towels, press them dry, let them sit, and press them dry some more. When you think they are dry enough, keep on pressing them. Trust me — if you want crispy, crunchy pickles, don’t skip this step.

Next, breadcrumbs and seasoning. There are lots of ways you can go here. Super fine, seasoned breadcrumbs? Meh — end result is not nearly crispy enough Fresh, homemade breadcrumbs? Winner — but too much work. For this recipe, I decided to meet in the middle and use Japanese panko. These are coarse crunchy breadcrumbs that come out of the oven crispy and browned. For seasoning, it seemed like a no brainer from the beginning. Hot Roasted Garlic. A bit spicy, and a lot complex, this was the seasoning of choice out of the gate.

Once your pickles are dry, dip in egg wash, roll in the breading and lay on a sheet pan. Bake, remove, and enjoy with your favorite dip (mine is a combo of ranch and hot sauce.) Perfect for parties or all alone, you decide.


Serves 2-4

Prep time: 30 minutes



1 cup thick sliced pickles, any variety

1/2 cup panko breadcrumbs

1 tablespoon Hot Roasted Garlic seasoning blend

1 egg, beaten

Sauce for dipping: Ranch, barbecue sauce, hot sauce, etc.



Preheat oven to 425 degrees F.

Drain the pickles well and lay on a layer of paper towels. Pat dry, let sit for 5- 10 minutes, and pat again. Continue patting until they are as dry as you can get them.

Mix the breadcrumbs with the Hot Roasted Garlic.

Dip the pickles in the egg, and then dredge in breadcrumbs and lay on a parchment lined baking sheet.

Bake for 10-15 minutes, until browned and crisp.

Serve immediately with your favorite sauce on the side.


Easy to download PDF: Hot Roasted Garlic Pickle Chips