Keto Crispy Dill Pickle Chips
These keto crispy dill pickle chips are the ultimate low carb snack with an irresistible golden crunch. Perfect for satisfying your cravings guilt-free!
Ingredients
- 1 jar Dill Pickle Slices, drained (16 oz)
- 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
Equipment
- wire rack
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition
Serving: 1servingCalories: 164kcalCarbohydrates: 5gProtein: 8gFat: 12g
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