Baked Pickles…A Healthy Super Bowl Option
I like to have a few “healthy” options for my guests but in a way that won’t make them feel like they are missing the good stuff. The January 2014 issue of Cooking Light Magazine fit the bill with their Baked Pickle Chips using Panko Crumbs! 8 pickle chips only have 59 calories and .4 grams of fat…hard to beat!
I am a “dipper” so I have included an “added bonus” to this recipe and am sharing a light ranch dipping sauce recipe I use often…adds to your calories but hey, it’s the Super Bowl! To save time, you could easily use a light version of a Buttermilk Ranch Dressing just as well!
Baked Pickle Chips
1/2 cup panko
2 tablespoons all-purpose flour
2 egg whites, lightly beaten
32 low-sodium kosher dill pickle chips
Preheat oven to 450°. Heat a skillet over medium-high heat. Add panko; cook 2 minutes or until golden, shaking pan frequently. Place panko in a shallow dish. Place flour in another shallow dish; place egg whites in another shallow dish.
Pat dill pickle chips dry with paper towels. Dredge pickles in flour; dip in egg whites, and dredge in panko. Arrange pickles in a single layer on a baking sheet.
(I ended up only baking 4 minutes on the second side because they seem to be browning too fast and I always use an oven thermometer)
Bottom Line: Very good considering the fat/calories. For my taste, I would definitely add some cayenne to the flour but I do love my spice!
Buttermilk Ranch Dip
1/4 cup fat free sour cream
1/4 cup fat free Greek yogurt
1 tbsp light mayo
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp kosher salt
1/2 tbsp chopped fresh chives
freshly ground pepper to taste
1 tsp white balsamic vinegar
1/3 cup 1% low fat buttermilk
Combine all ingredients and refrigerate for at least an hour before serving (I usually make this a day ahead and sometimes even add Hot Sauce, of course!)