A favorite appetizer gets a makeover! These Oven Baked Pickle Chips with Horseradish Chipotle Sauce are not only baked instead of fried but their flavor quotient has been upped thanks to being dredged in an amazing horseradish sauce.
I’m from a small town. Like, really small. As in somewhere around 1500 people. I went to school with practically the same 54 kids from elementary school to high school. It was there that I first had fried pickles and was instantly hooked. I worked two summers designing ads at the local newspaper and on occasion, we’d order lunch from the bar down the street. Forget the burger and fries, once I had tried the fried pickles, they became my lunch of choice. Nutritious, no?
Making my own fried pickles has been on my to-list for some time as Andy and I love to order them as an appetizer whenever we see them on a menu. The only issue? I don’t fry things. I hate the way it makes the house and my clothes smell, let alone that it’s not the healthiest option over. So finding a way to create baked pickles that have the same crunchy coating was the obstacle to over come. After first trying bread crumbs and then panko without the texture I was looking for, I discovered that by toasting the panko prior to coating the pickle slices and then baking, the end result was nearly perfect.
It was then time to up the flavor quotient of these crispy chips. When I received a package from my friends at Robert Rothshchild Farm last month with this Horseradish Sauce, I knew I’d found a winner. After unboxing the product, I immediately unscrewed the top and stuck a spoon inside to give it a taste. I knew it would be perfect for a dipping sauce but wondered if I could incorporate it into the pickle chips itself. I didn’t have to wonder long as I decided to forego dredging the pickles in egg but instead dipped it into this tangy sauce instead.
The result? Absolute perfection. Perfect for game day, a weekend snack, or as cliche as it might be, any pregnancy cravings I might be having.
- 1-1/2 cups panko bread crumbs
- 16 ounces dill pickle slices, drained and patted dry
- ½ cup flour
- 1 cup Robert Rothschild Farm Horseradish Sauce
- ¼ cup Robert Rothschild Farm Horseradish Sauce
- ¼ cup plain yogurt
- 1 tablespoon chipotle adobo sauce
- Preheat oven to 450 degrees.
- In a large saucepan over medium-high heat, add panko bread crumbs. Stir constantly until golden.
- Pour flour onto a plate.
- Pour horseradish sauce onto another plate.
- Dredge each pickle slice in flour, then horseradish sauce, then panko bread crumbs.
- Place coated pickle slices on parchment or silicone mat lined baking sheet.
- Bake for 7-8 minutes, flip, and bake for an additional 8 minutes or until browned.
- In a small bowl, stir together horseradish sauce, yogurt and chipotle adobo sauce.
I noted that this recipe makes four servings, but I’ll be honest with you… My six year old and I totally demolished these Oven Baked Pickle Chips on our own. I guess that’s the downside of your children not being picky eaters!
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I was compensated by Robert Rothschild Farm to create a recipe featuring their product. As always, all thoughts and opinions are my own. Thank you for supporting this sponsor that allows me the opportunity to create content, such as this, for Melanie Makes.