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When we hear “fried pickles,” we think: game day, ranch dip, wings, and a whole lot of crunch! Covered in Papitas as “breading,” there’s a flavor for everyone! Serve these with our Spicy Al Pastor Wings and your favorite dips, you’ve got the perfect game day set up.
12-15 oz Dill Pickle Slices, drained
1 cup Cassava Flour
2 Eggs, whisked
2 bags of Siete Kettle Cooked Potato Chips
⅔ cups Dairy Free Yogurt
⅓ cup Mayonnaise
2 Limes, juiced
1 Garlic Clove, grated
1 tsp Onion Powder
1 bunch Cilantro, chopped
1 pinch Sea Salt
Blend chips in a food processor or blender to fine crumbs. (Crumbs will not feel “dry” like traditional breading because of the oil in the chips.)
Pass each dill pickle piece through cassava flour, egg mixture, then chip breading. Coating thoroughly through each step.
Place breaded pickles on a baking sheet lined with a wire rack. Bake at 425°F for 15 minutes or until crispy.
For cilantro ranch, combine all ingredients and refrigerate until ready to serve.
Serve fried pickles with cilantro ranch dressing.
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