If you know me, you know my deep and abiding love for all things pickled. So, it’s no surprise that fried pickles hold a special place in my heart. They were my go-to appetizer, the first thing I’d scan for on any bar menu. When I switched to a low-carb lifestyle, I thought my fried pickle days were over. I was wrong! This recipe brings back all that crispy, tangy, salty goodness you crave, but baked instead of fried and completely keto-friendly. Get ready to fall in love with your favorite appetizer all over again.
Ingredients
• 36 large dill pickle chips
• ½ cup / 115 g mayonnaise
• 1 batch Savory Nut-Free Breading Mix
• Lime Sriracha Aioli, for serving (optional)
Instructions
1. Place the pickle chips between layers of paper towels and press gently to absorb as much moisture as possible. The drier the pickles, the crispier they’ll get.
2. Preheat your oven to 450°F / 230°C. Place a wire cooling rack on top of a large, rimmed baking sheet.
3. Create your breading station. Place the mayonnaise in one shallow bowl and the Savory Nut-Free Breading Mix in a second shallow bowl.
4. Working one at a time, dip each pickle chip into the mayonnaise, ensuring a thin, even coat. Then, press the pickle firmly into the breading mix, covering it completely.
5. Arrange the breaded pickles in a single layer on the prepared wire rack. This allows air to circulate for maximum crispiness on all sides.
6. Bake for 15 minutes, or until the breading is golden brown and crispy. Let them cool for a minute or two on the rack before serving, as they will continue to crisp up.
7. Serve immediately with Lime Sriracha Aioli for dipping, if desired.
Nutritional Information
• Per serving (6 pickles)
• CALORIES: 131
• FAT: 13.9g
• PROTEIN: 0.7g
• TOTAL CARBS: 6.6g
• FIBER: 4.8g
• NET CARBS: 1.8g
Pro Tips
• If using whole pickles, slice them on a slight diagonal (a bias) about ¼-inch thick. This creates a larger surface area for more breading and crunch.
• For a non-mayo binder, whisk together ¼ cup of heavy cream and 1 large egg. Use this mixture in place of the mayonnaise for dipping.
• Use one hand for dipping the pickles in the wet mayonnaise and the other hand for pressing them into the dry breading mix. This keeps your fingers from becoming a clumpy mess.
• Reheat leftovers in an air fryer at 375°F for 3-4 minutes or in the oven to restore their crispiness. Avoid the microwave.
FAQ
Q: Why aren’t my keto fried pickles crispy
A: For the crispiest results, it’s crucial to dry the pickle chips thoroughly with paper towels before breading. Baking them on a wire rack is also essential, as it allows hot air to circulate and crisp all sides of the pickle evenly.
Q: Can I make these baked pickles in an air fryer
A: Yes, this recipe can be adapted for an air fryer. For reheating and restoring crispiness, the recipe suggests using an air fryer at 375°F for 3-4 minutes, which indicates they would also cook well initially in one.
Q: What can I use instead of mayonnaise as a binder
A: If you prefer not to use mayonnaise, you can create an alternative binder by whisking together ¼ cup of heavy cream and one large egg. Use this mixture for dipping the pickles before pressing them into the breading.
Q: What kind of pickles are best for this recipe
A: Large dill pickle chips work perfectly. If you are using whole pickles, it’s best to slice them on a slight diagonal (a bias) about ¼-inch thick to create a larger surface area for more crispy breading.
