INGREDIENTS
- 1 jar thick-cut dill pickle chips or spears
- 1 bag LAY'S® Flamin' Hot Dill Pickle Flavored Potato Chips
- 2 eggs + 1 tbsp water
- 1 cup all-purpose flour
- 1/4 cup corn starch
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/4 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!
