Baked Not Fried Pickles

Baked Not Fried Pickles are an addicting crunchy, savory snack. The honey ginger dipping sauce is the perfect sweet complement to these tasty appetizers.

*Disclaimer - This recipe was originally published in 2012. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

I used Vlasic Dill Sandwich Stacker's (no doubt yummy pickles) and yet, next time I make these, I think I'll use a pickle with a bit more heft.  Something sliced a little thicker.

If you're a lover of fried pickles, I urge to you try making these.  They're slightly salty and crunchy, plus they pack a mild little kick of seasonings.

Add the chilled dipping sauce to cool them down and sweeten them up (ever so slightly) and round out all the flavors.  Now that's a pickle to talk about!

Baked Not Fried WITH HONEY GINGER DIPPING SAUCE 

1 jar of the pickles of your choice (dill or sweet)
½ cup flour
½ cup egg whites (I used the kind in the carton but you can separate your own eggs if you prefer)
1 cup panko bread crumbs
1 cup of French fried onions, crushed
1 teaspoon ground mustard
1 teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon pepper
Olive oil spray
garlic powder to sprinkle

-Dry the pickle slices on some paper towels to begin.
-Line a baking sheet with parchment paper and add some grates (sprayed with olive oil) so turning the pickles during baking is not necessary.
-In a shallow dish, add the panko, fried onions, ground mustard, paprika, salt, and pepper. Mix to combine.
-In two additional shallow pans, add the flour in one and the egg white to the other. You now have a breading station with 3 shallow pans.
-Dip the slices into the flour, and shake off excess.
-Add the slice to the egg white, turning to coat.
-Add the slice to the panko, onion mixture making sure to press the coating onto the pickles.
-Lay your slices on the grate of the prepared baking sheet.
-Continue with the additional slices just as in the previous steps.
-Lightly spray the tops of the pickles with olive oil and sprinkle each with garlic powder.
-Refrigerate the pickles for approximately 15 minutes before baking.
-Preheat your oven to 425 degrees.

HONEY GINGER DIPPING SAUCE
1 cup mayonnaise
½ teaspoon yellow mustard
1 tablespoon honey
½ teaspoon ground ginger
-Whisk all ingredients until smooth and creamy.

-Refrigerate until ready to serve.
-Bake your pickles in the preheated oven for 20-22 minutes until golden and crispy.
-Serve with the cool and creamy dipping sauce.