Once the pickles are nice and dry, I set up my assembly line. I mix the almond flour, parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper in a shallow dish. In my mixing bowl, I take a few pickle slices at a time, coating them with the dry mixture, ensuring each slice is fully covered. It’s always rewarding to see them getting a flavorful makeover!
Next, I arrange the coated pickle slices on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup a breeze. I spritz the top of the pickle chips with a little olive oil spray, which helps achieve that golden-brown color we all crave. I pop the baking sheet into the oven and let them bake for about 15-20 minutes, flipping halfway through. The enticing aroma wafts through my kitchen, making my mouth water in anticipation!
Pro Tips for Best Results
I tested this recipe three ways to get the perfect crunch. Once, I baked them without the parchment paper, and they stuck! So definitely use it. I also experimented with different seasoning combinations, and let me tell you, adding a pinch of cayenne pepper really takes things to the next level if you like a little heat.
When it comes to coating the pickles, I learned that the thicker the coating, the better the flavor. I like to take my time to make sure each slice is thoroughly covered. It adds a nice, crispy layer that contrasts perfectly with the juicy pickle inside.
Finally, serving them hot from the oven is the best way to enjoy these chips. Once they cool down, they can lose some of their crunch. So, if you can, enjoy them fresh out of the oven while the flavors are at their peak!
Common Mistakes to Avoid
One of the biggest mistakes I made the first time I tried this recipe was not patting the pickles dry enough. If the slices are still wet, they won’t crisp up properly. I suggest using a good amount of paper towels and pressing down a bit to eliminate moisture. (See the next page below to continue…)