Quick Description
These fried pickle chips are crispy on the outside, tangy on the inside, and packed with flavor. With a light, low-carb coating and a high-protein twist, these are the perfect snack or appetizer for your next gathering.
Servings & Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: ~20 minutes
Ingredients List
- 1 jar pickle chips (drained and pat dry)
- 1/2 cup almond flour (low-carb flour substitute)
- 1/4 cup whey protein powder (unflavored, for extra protein)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika (for extra flavor)
- 2 large eggs (for binding the coating)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Olive oil or avocado oil (for frying)
Step-by-Step Instructions
- Prepare the pickles: Drain the pickle chips well and pat them dry with paper towels to remove excess moisture. This will help the coating stick better.
- Make the coating: In a shallow bowl, mix together the almond flour, whey protein powder, garlic powder, onion powder, paprika, salt, and black pepper.
- Prepare the egg wash: In another shallow bowl, beat the eggs.
- Coat the pickles: Dip each pickle chip into the egg wash, then coat with the almond flour mixture, pressing lightly to ensure the coating sticks well.
- Heat the oil: Heat about 1/4 inch of olive oil or avocado oil in a large frying pan over medium heat. Once the oil is hot (test by dropping a small amount of the coating into the oil – if it sizzles, it’s ready), begin frying the pickles in batches.
- Fry the pickles: Fry the coated pickle chips for 2–3 minutes on each side, or until golden brown and crispy. Remove and place on a paper towel-lined plate to absorb excess oil.
- Serve: Serve immediately, garnished with chopped fresh parsley or a dipping sauce of your choice (like ranch or a spicy mayo).
Serving Suggestions
These fried pickle chips are perfect as a snack or appetizer. You can also serve them as a side dish with a low-carb burger or grilled chicken.
Storage
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, bake them in the oven at 375°F (190°C) for about 10 minutes to regain some crispiness.
Tips & Variations
- Extra flavor: Add a pinch of cayenne pepper or chili powder to the coating for a spicy kick.
- Crispier chips: For extra crispiness, double-coat the pickles by dipping them back into the egg wash and almond flour mixture after the first coat.
- Vegan option: Use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and a plant-based protein powder to make it vegan.
Nutritional Information (per serving)
- Calories: 150
- Protein: 12g
- Carbs: 5g
- Fat: 10g
- Fiber: 2g
