Oven Baked Breaded Dill Pickled Gherkins

Crispy baked gherkins garnished with chopped chives.

Oven Baked Breaded Dill Pickled Gherkins

Oven baked breaded dill gherkins are crispy on the outside and tangy on the inside. They’re an easy snack that delivers that dill pickle crunch without frying.

Course Appetizer, Sides, Snacks

Cuisine American, International

Keyword brine, cucumber, dill pickle, dill pickle recipes, flavour, fresh dill, gherkin, homemade dill pickles, jar, pickle, pickle recipe, pickled cucumber, slice, vinegar

Prep Time 5

Cook Time 15

Servings Servings

Calories 111kcal

Author Zuzana Paar

Equipment

Ingredients

1 Cup Breading
1/2 Cup Coconut Flour
15 Pieces Mini Pickles whole
1 Piece Egg

US Customary - Metric

Instructions

Drain the pickles well and gather your eggs, dry coating, and seasonings. Preheat the oven to 400°Fahrenheit (200°Celsius) so it's ready once the pickles are coated.
Lightly coat each pickle slice in coconut flour so the egg wash can adhere evenly.
Beat the eggs and dip each floured pickle to create a smooth wet layer for the breading to stick to.
Roll each egg-coated pickle in the breadcrumb mixture, pressing gently so the coating sticks all around.
Arrange on a parchment-lined baking sheet, bake 10 minutes, flip, and bake 5 more until golden and crisp.

Video

Notes

Pat pickles dry before breading. Removing excess moisture helps the breading stick better and prevents sogginess. This ensures a crispier texture after baking.
Use panko or fine breadcrumbs. Panko gives a light, crunchy coating while fine breadcrumbs create a more uniform crust. Either choice adds a satisfying crunch to the gherkins.
Spray lightly with oil before baking. A light coating of oil helps the breading brown evenly and stay crisp. Avoid using too much to prevent soggy spots.
Bake on a wire rack if possible. Leveling up the gherkins allows hot air to circulate for even crisping. This keeps the bottoms from getting soft during cooking.

Nutrition