Jan 08

Fried Pickle’s Healthier Friend: Baked Pickles

Is your mouth watering yet?

Baked PicklesWhy are they fried pickle’s healthier friend you ask? Because they’re not actually fried…they’re baked pickles!

I love fried pickles so much and will keep ordering them nearly every time I eat out, BUT when I’m at home and don’t want to pay to eat out, these are an amazing alternative. Now, I can’t take full credit for the awesom-ness that are these baked pickles. Ol’ Pinterest wins again! You never really know what you’re going to get with Pinterest recipes, so you gotta use your noggin when trying to recreate them. In this case, I just changed a few things and they were a definite winner. So, thank you Full Flavor Food, for this wonderful recipe!

I started out with a jar of kosher dill spears (rather than the chips they suggested in the recipe) because that’s what I had on hand. Then I filled one bowl with flour, the other with an egg/milk mixture and a final bowl with bread crumbs. I just went with plain bread crumbs rather than the panko and cheese mix from the recipe….again because that’s what I had, AND because I didn’t want cheese with my pickles. I have to draw the line somewhere. It’s the typical 3 dip scenario you’re probably used to from the frying days. First goes flour, then egg/milk, and lastly the breadcrumbs.  Pop those pickles into the oven on a greased baking sheet for 7-10 minutes at 425 degrees. Mine were in there a little over 10 minutes- maybe because they’re spears rather than chips. Either way, just keep checking until they’re at your desired crispness. And that’s it! The baked pickles are done! Add a little side of ranch, plop yourself in front of the TV and eat! I suppose to you share them….it’s up to you.

Original Baked Pickles Recipe here!


One jar of kosher dill spears

3 Eggs

3 TBLs Milk

1 cup Flour (All Purpose)

1/2 cup Bread Crumbs

Directions –

  1. Preheat the oven to 425 degrees.
  2. Take 3 small mixing bowls and put the flour in 1, the eggs and milk in the second(and beat them together), and combine the bread crumbs, panko crumbs, and the shredded cheese in the third bowl.
  3. Coat each pickle spear with flour, then the egg/milk mixture, and then the bread crumb mixture, and place on to a greased cookie sheet.
  4. Bake @ 425 degrees for 7 – 10 minutes or until desired “crispiness” is reached.


Like this recipe?

For another healthy, yet delicious, recipe try my grilled eggplant caprese stacks. These are great for entertaining!
Grilled Eggplant Caprese Stacks

My southwest chicken salad is also a healthy and yummy option!

Southwest Chicken Salad

Or, if you’re not in the mood for a mexican-style salad, my california cobb salad is to die for!!

California Cobb Salad



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  1. Chris

    I am really glad you liked my fried (baked) pickles. And I am even more excited that I was able to inspire you to come up with this creative take on them 🙂

    1. Kelli

      Chris, it’s nice to hear from you! I loved your recipe and have had a lot of people interested in trying it themselves. I’m so glad I was able to find it! Thank you 🙂

  2. Kayla Kaz

    How would you make these ahead of time? Freezeable? How long will they keep for?I’m catering my own wedding and would love to make these because pickles are my favorite food!

    1. Kelli

      Hi Kayla! Yes, you could definitely make these ahead of time and freeze them. I would say they could be frozen up to a month. When you’re ready to eat them, just reheat in the oven! Good luck with your wedding catering!

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