Ingredients:

  • 1 cup dill pickle slices (make sure they are sugar-free and low-carb)
  • 1/2 cup almond flour
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • Cooking spray (olive oil or avocado oil spray)

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 425°F (220°C).
  2. Prepare the Coating Mixture:
    • In a shallow bowl, combine almond flour, grated Parmesan cheese, garlic powder, onion powder, paprika, and black pepper. Mix well.
  3. Whisk the Eggs:
    • In another bowl, whisk the eggs.
  4. Coat the Pickles:
    • Dip each pickle slice into the whisked eggs, coating it thoroughly.
  5. Coat with Breading Mixture:
    • Transfer the pickle slice to the almond flour mixture, pressing the coating onto the pickle to adhere. Ensure that both sides are well coated.
  6. Place on Baking Sheet:
    • Place the coated pickle slice on a baking sheet lined with parchment paper. Repeat the process for all pickle slices.
  7. Bake:
    • Lightly spray the coated pickle slices with cooking spray. This helps them crisp up in the oven.
    • Bake in the preheated oven for 15-20 minutes or until the pickle chips are golden brown and crispy.
  8. Serve:
    • Remove from the oven and let them cool slightly.
    • Serve your keto pickle chips with your favorite low-carb dipping sauce, such as ranch dressing or a sugar-free aioli.