[Today we’re making the best crispy baked pickles with green goddess ranch in partnership with So Delicious Dairy Free! Thank you to So Delicious for sponsoring this post]
Where are my pickle lovers at?
Oh my gosh — these are unreal.
We’re making ultra-crispy baked pickles served with a vibrant green goddess ranch. The pickles bake up with a crunch that rival deep-fried versions, while the dairy-free ranch is fresh, herby and perfect for dipping — with real vegetables blended right in.
With Memorial Day and summer gatherings coming up, these are my go-to snack. They’re ideal for a laid-back afternoon at home, an outdoor project break, poolside nibbling or an appetizer when friends come over. They work every time.
I’m excited to partner with So Delicious Dairy Free again to showcase a savory use for their Unsweetened Coconutmilk Yogurt alternative. It makes the green goddess ranch creamy and tangy without an overpowering coconut flavor — an excellent substitute for sour cream or plain yogurt in this savory dressing.
Full disclosure: I’m a lifelong pickle fan. I love them straight from the jar, on sandwiches and especially in crunchy, battered form. Fried pickles were always my weakness, but these baked pickles deliver the same satisfying texture without the deep frying.
I can’t get enough.
The combination of crispy coating and briny interior is irresistible. Use any pickle chips you enjoy — dill, bread-and-butter, or even sweeter varieties — and you’ll have an addictive snack that’s easy to make for a crowd.
They’re also perfectly acceptable as a casual dinner in my book.
One of the best things about these baked pickles: they hold their crunch. Left on a tray, they stay crisp for a few hours, which makes them perfect for parties or potlucks. You can bread them ahead of time and bake shortly before serving, or fully prepare them and transport to your event.
Because pickle chips are small, a single batch yields a large platter — ideal for sharing.
Let’s discuss this green goddess ranch.
This ranch is spoonable — and drinkable. Use it as a dip, a dressing or a spread. I combined elements of my favorite green goddess and yogurt ranch recipes to create a bright, herby dressing that highlights the So Delicious Unsweetened Coconutmilk Yogurt. It’s full of flavor, easy to blend and keeps well in the fridge for a few days.
Tip: add half an avocado for extra creaminess if you like.
Memorial Day weekend has long been a favorite holiday for my family — it unofficially kicks off summer with parades, remembrance and a big meal. These pickles are going on my menu for sure.
Crispy Baked Pickles with Green Goddess Ranch
Crispy Baked Pickles with Green Goddess Ranch
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Ingredients
- 2 cups dill pickle chips
- ½ cup flour any works: all-purpose, gluten-free, etc.
- 2 eggs lightly beaten (or use a flax egg)
- 1 cup seasoned fine bread crumbs
- 2/3 cup seasoned panko bread crumbs
- avocado oil spray for spritzing
green goddess ranch
- 1 cup So Delicious Dairy Free Unsweetened Coconutmilk Yogurt alternative
- 3 tablespoons avocado mayonnaise
- 1/3 cup arugula greens
- 2 tablespoons chopped fresh chives
- 1 teaspoon freshly chopped parsley
- 1 teaspoon freshly chopped dill plus more for topping
- 1 garlic clove minced
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon white vinegar
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon onion powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Instructions
crispy baked pickles
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Preheat the oven to 425°F (220°C). Line a baking sheet with parchment and place a wire rack on top. Spray the rack with nonstick spray.
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Pat the pickle slices dry on paper towels to remove excess liquid. Set up an assembly line with three bowls: flour, beaten eggs, and a mix of fine bread crumbs and panko.
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Dredge each pickle in flour, shake off excess, dip in egg, then press into the breadcrumb mixture so the slice is fully coated. Arrange coated pickles on the wire rack.
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Spritz the coated pickles lightly with avocado or olive oil spray. This helps them brown and crisp in the oven.
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Bake for 20 to 25 minutes, until deeply golden and crunchy. If you don’t use a rack, bake 15 minutes, flip gently, then bake another 10 minutes.
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Serve immediately with green goddess ranch.
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Note: leftover pickle juice can be used in dressings or an egg salad for extra tang.
green goddess ranch
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Combine all green goddess ingredients in a food processor or blender and pulse until smooth and well combined. Garnish with extra dill. Store in the refrigerator for up to a few days.
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