"These crispy baked pickles are perfect finger-food for when you’re watching the game!"
Jalapeño Lime Crispy Baked Pickles
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Prep time: 15mins
Cook time: 10mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 bag Siete Grain Free Jalapeno Lime Chips
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 30 dill pickles, drained and sliced
- 2 eggs
- 1/2 cup cashew milk
- 1/2 cup tapioca starch
- avocado spray
ingredients
Dairy-Free Ranch Dipping Sauce
- 1 cup vegan mayonnaisse
- 1/4 cup cashew milk
- 1 tbsp Siete Jalapeno Hot Sauce
- 1 tsp garlic powder
- 1 tsp fresh dill, chopped
- 2 tsp fresh parsley, chopped
- 1 tsp onion powder
- 1/2 lime, juiced
- 1/4 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Method
Step 1
Preheat oven to 425ºF/220°C.
Step 2
In a food processor, pulse Jalapeño Lime Chips finely with salt and pepper
Step 3
Place the pickle rounds on paper towel to dry.
Step 4
In a small bowl, whisk together the eggs and ¼ cup cashew milk.
Step 5
Dip the pickle rounds in the tapioca starch, followed by the egg mixture, and finally the chip crumbs.
Step 6
Place the pickles on a baking tray lined with parchment and lightly spray with avocado oil.
Step 7
Bake for 10-12 mins or until golden brown and crisp
Step 8
To make the Dairy-free Ranch Dipping Sauce, combine cup vegan mayonnaise, ¼ cup cashew milk, 1 tbsp Siete Jalapeño Hot Sauce, garlic powder, fresh dill, fresh parsley, onion powder, lime juice, paprika, salt, and black pepper,
Step 9
Serve with the crispy baked pickles with jalapeño ranch dipping sauce.