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Jalapeño Lime Crispy Baked Pickles

Tags: chips, dairy free, gluten free, grain free, paleo, soy free, vegetarian,

Estimated Time: 25 minutes

Servings: 4

In honor of the sporting season at hand, the goal was to try to bake something that tasted like a touchdown while still using simple ingredients. So, we give you baked finger-food the whole family can enjoy: Crispy Baked Pickles, using our Grain Free Jalapeño Lime Chips! Not only do these little rounds have a delicious bite, but they can help level the playing field for ‘players’ on the dairy free team. Final score? You tell us!


Pickle Rounds:

  • 20-30 Dill Pickles, in rounds, drained 
  • 1 Bag Grain Free Jalapeño Lime Chips
  • ½  t Sea Salt 
  • 1/2 t Black Pepper 
  • ½ C Tapioca Starch 
  • 2 Eggs 
  • ¼ C Cashew Milk  
  • Avocado Spray 

Dairy-Free Ranch Dipping Sauce:

  • 1 C Vegan Mayo
  • ¼ C Cashew Milk
  • 1 T Siete Jalapeño Hot Sauce
  • 1 t Garlic powder
  • 1 t fresh Dill, minced
  • 2 t fresh Parsley, minced
  • 1 t Onion Powder
  • ½ Lime, juiced
  • ¼ t Paprika
  • ½ t Salt
  • ¼ t Black Pepper 


  1. Preheat oven to 425F. 
  2. Line pickles on a paper towel to drain and dry. 
  3. In a bowl, combine all ingredients for dipping sauce. Set aside. 
  4. In a food processor, pulse chips finely with salt and pepper. 
  5. Combine eggs with cashew milk in a bowl and set aside. 
  6. Pass each pickle through tapioca, eggs, and seasoned chip crumbs. 
  7. Place pickles on a tray lined with parchment and spray avocado oil lightly over pickles. 
  8. Bake for 10-12 mins or until outside is golden brown and crisp.
  9. Serve with jalapeño ranch dipping sauce.

Used in this Recipe

Grain Free Jalapeño Lime Tortilla ChipsJalapeño Hot Sauce