Nutrition balance score
Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
6
Low
Nutrition per serving
Calories75.1 kcal (4%)
Total Fat2.1 g (3%)
Carbs10.9 g (4%)
Sugars1.3 g (1%)
Protein3.9 g (8%)
Sodium1043.1 mg (52%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Pickles
Dill pickle slices
pat dry with paper towels
¼ cupall-purpose flour
1 tsppaprika
1 tspgarlic powder
1 tspranch seasoning
1 tspsalt
1 tspblack pepper
¼ cupwater
top, adjust for batter consistency
Dip
Instructions
Step 1
Pat pickle slices dry with a paper towel and set them aside on a plate to continue drying while you make the batter.
Step 2
In a small bowl, combine flour, paprika, garlic powder, ranch seasoning, salt, and pepper. Slowly whisk in 1/4 cup plus 1 tbsp water until you get a thick, smooth batter.
Step 3
Preheat your oven to 375°F.
Step 4
Dip each dried pickle slice into the batter, coating both sides evenly. Place them on a parchment-lined baking sheet.
Step 5
Reduce the oven temperature to 375°F and bake the pickles until the batter is golden brown and crispy-about 30-40 minutes.
Step 6
While the pickles bake, mix together Greek yogurt, ranch seasoning, hot sauce, garlic powder, salt, and pepper in a small bowl.
Step 7
Once the pickles are crisp and golden, remove them from the oven. Let them cool slightly, then serve with the dipping sauce.
Notes
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