Sometimes I really want to eat something that feels like junk food but doesn't make *me* feel like I ate junk food. These work well for me. I wouldn't exactly call them "healthy" from the standpoint that they don't carry much in the way of nutrients, but they are certainly far less egregious than some of the other deep fried, carb-filled options I could reach for. Super snackable and fun to share!
Ingredients
32 oz sliced oval dill pickles (you want pretty large pieces, not the small discs)
1/2 cup of whole wheat Panko crumbs
1/4 cup of cornmeal
1/4 cup of coconut flour
1/4 tsp of paprika
1/2 tsp chili powder
1/2 tsp Tony Chachere's seasoning
2 eggs, beaten
olive oil or butter spray
Instructions:
Drain liquid from pickles and place on paper towels to dry out a bit.
Heat oven to 450 degrees. Place baking sheet(s) or stone(s) into oven to preheat.
Mix bread crumbs, flour and 1/2 of the chili powder and all other spices in a bowl.
Whisk eggs in a bowl and season with remaining chipotle powder and a pinch of salt and pepper.
Dip pickles in egg mixture and then into the crumb mix, pressing down on the crumbs.
When the oven reaches 450°, remove baking sheets and spray with olive oil spray; place pickles on the baking sheets and spray the tops of the pickles with more oil. Bake 8-10 minutes, turn and spray if needed and cook an additional five minutes. Remove pickles from cooking sheet and serve hot with your favorite dip (something cool and creamy like buttermilk ranch works great).