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      

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. 

Bake at 450° for 8 minutes on each side or until crisp. 

(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