Keto Crispy Dill Pickle Chips

If you love pickles, you’re going to really enjoy these keto crispy dill pickle chips. They come out crunchy, salty, and seriously addictive.

The coating is made with almond flour and parmesan, so they stay low carb and keto friendly while still giving you that satisfying crunch you’d get from regular breaded snacks.

They bake up in the oven in about 20 minutes. No deep frying needed, and the cleanup is easy too.

These are great as a snack on their own, as a side dish, or even as a party appetizer. They disappear fast, so you might want to double the batch.

The recipe is simple and doesn’t need any special equipment. If you can dip and coat, you can make these.

Why You’ll Love This Recipe

Satisfies That Chip Craving – These crunchy pickle chips give you that salty snack fix without kicking you out of ketosis.

Super Low in Net Carbs – Pickles are naturally very low carb and almond flour keeps the coating keto friendly too.

Baked Not Fried – You get an incredibly crispy result from the oven so there is no messy deep frying involved.

Bold Tangy Flavor – The dill pickle brings a punch of vinegary flavor that pairs perfectly with the savory parmesan coating.

Recipe Ingredients

• 1 jar (16 oz) Dill Pickle Slices, drained
• 1 cup Almond Flour
• 1/2 cup Grated Parmesan Cheese
• 1 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Smoked Paprika
• 1/4 tsp Black Pepper
• 2 Large Eggs
• Avocado Oil Cooking Spray

How To Make

Step 1

Preheat your oven to 425°F and place a wire rack on top of a baking sheet lined with aluminum foil. Spray the wire rack generously with avocado oil cooking spray.

Step 2

Spread the drained pickle slices out on a layer of paper towels. Pat them firmly with more paper towels until they are as dry as possible. Removing excess moisture is the key to getting these truly crispy.

Step 3

In a shallow dish, whisk the two eggs. In a second shallow dish, combine the almond flour, parmesan, garlic powder, onion powder, smoked paprika, and black pepper.

Step 4

Working in batches, dip each pickle slice into the egg, let the excess drip off, and then press it into the almond flour coating on both sides. Place each coated pickle on the prepared wire rack.

Step 5

Once all the pickles are coated and arranged on the rack, give them a light spray of avocado oil on top. This helps them get extra golden and crispy.

Step 6

Bake for 18 to 22 minutes, flipping halfway through, until the coating is deeply golden brown and crunchy. Let them cool for a few minutes before serving, as they crisp up even more off the heat.

Tips

Dry the Pickles Really Well

This is the single most important step. Pickles are soaking in brine, so they hold a ton of moisture. If you skip this or rush it, the coating will slide right off and turn soggy in the oven.

Lay them out on a double layer of paper towels, then press down firmly with more paper towels on top. Let them sit for about 5 minutes, then press again with fresh paper towels. You want them as dry as you can possibly get them.

If you have time, you can even let them air dry on paper towels for 15-20 minutes before coating. The drier they go into the oven, the crispier they come out.

Use a Wire Rack – Don’t Skip It

Placing the pickles on a wire rack instead of directly on a baking sheet makes a huge difference. The hot air circulates underneath each chip, so the bottom gets crispy too instead of getting steamy and soft.

If you put them straight on a flat pan, the bottom will trap moisture and you’ll get a soggy underside no matter how long you bake them. The wire rack is what gives you that all-around crunch.

Press the Coating On

Don’t just dip the pickles lightly into the almond flour mixture. After you dip each slice, use your fingers to actually press the coating onto both sides so it sticks firmly.

Almond flour doesn’t cling the same way regular breadcrumbs do. It needs a little help. Pressing it on creates a thicker, more even layer that holds together during baking and gives you that satisfying crunch.

More Recipes

• Keto Churro Chaffles
• Keto Peanut Butter Buckeyes
• Low Carb Chocolate Bark with Sea Salt
• Low Carb Cookie Dough Truffles
• Low Carb No-Bake Peanut Butter Chocolate Bars

Frequently Asked Questions

Can I use an air fryer instead of the oven?

Absolutely, and honestly the air fryer works amazing for these. Set it to 400°F and cook for about 8-10 minutes, flipping halfway through. They tend to get even crispier in the air fryer because of how the hot air circulates around them.

Just make sure you arrange them in a single layer so they’re not overlapping. You’ll probably need to work in a few batches, but the shorter cook time makes up for it.