3 Large Kosher Dill Wholes
3 TBLs Milk
1 cup Flour (All Purpose)
Dash Cayenne Pepper
1/2 cup Bread Crumbs
1/4 cup Panko Crumbs
1 Packet Ranch Dressing Mix
1/2 cup Cheddar Cheese Grated (You could switch this out for Parmesan as well)
Prep & Cooking Directions –
Preheat the oven to 425 degrees.
Slice your Dills into “chips” about 1/4 inch in thickness.
Take 3 small mixing bowls and put the flour and Cayenne in 1, the eggs and milk in the second(and beat them together), and combine the bread crumbs, panko crumbs, Ranch Dressing Packet and the shredded cheese in the third bowl.
Coat each pickle chip with flour, then the egg/milk mixture, and then the cheesy bread/panko crumb mixture, and place on to an oiled cookie sheet.
Bake @ 425 degrees for 7 – 10 minutes or until desired “crispiness” is reached.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (449g)|
|Recipe Makes: 1|
|Calories from Fat: 68 (15%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 14.7mg||5 %|
|Sodium 978.9mg||34 %|
|Potassium 721.7mg||19 %|
|Total Carbohydrate 76.1g||22 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 72.4g|
|Protein 23g||33 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 468
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