- 1/2 cup panko
- 2 tablespoons all-purpose flour
- 2 egg whites, lightly beaten
- 32 low-sodium kosher dill pickle chips
Preparation
- Preheat oven to 450°. Heat a skillet over medium-high heat. Add panko; cook 2 minutes or until golden, shaking pan frequently. Place panko in a shallow dish. Place flour in another shallow dish; place egg whites in another shallow dish. Pat dill pickle chips dry with paper towels. Dredge pickles in flour; dip in egg whites, and dredge in panko. Arrange pickles in a single layer on a baking sheet. Bake at 450° for 8 minutes on each side or until crisp.
Nate Bruce
