INGREDIENTS
- 1 jar Thick-cut dill pickle chips or spears
- 1 bag of LAY'S® Flamin' Hot Dill Pickle Flavored Potato Chips
- 2 Eggs + 1 tbsp. water
- 1 cup All-Purpose flour.
- ¼ cup Corn starch.
- 1 tsp. Kosher salt.
- 1 tsp. Garlic powder.
- ½ tsp. Cayenne pepper.
- ¼ tsp. Black pepper.
Instructions
- Pre-heat oven to 375 °F.
- Drain dill pickle chips or spears from pickle juice. Lightly pat pickles dry with a paper towel.
- Crush the Lay’s® Flamin’ Hot® dill Pickle chips, and pour into a shallow tray or plate.
- In a bowl, make egg-wash by whisking together the eggs and water.
- Make seasoned flour by mixing the flour and cornstarch with all spices and seasonings. Place into a shallow tray or plate.
- Bread the dill pickles by lightly tossing in the seasoned flour. Shake off the excess, then dip into the egg-wash. Finally, coat the pickles with the crushed Lay’s®, gently pressing the chip pieces to adhere to the pickles.
- Transfer the crusted pickles onto a sheet tray lined with parchment paper.
- Bake for approximately 15 minutes, or until the coating is crunchy, but chips are not burnt.
- Allow to cool slightly before serving alongside your favorite dipping sauce!
