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INGREDIENTS
Ranch Dressing:
½ cup plain Greek yogurt
½ cup Woodstock® Organic Mayo
2 tablespoons fresh lime juice
1 tablespoon minced fresh cilantro
1 tablespoon minced fresh dill
1 tablespoon minced fresh chives
1 garlic clove, minced or pressed
Fine sea salt and black pepper to taste
Dill Pickle Chips:
1 jar Woodstock® Organic Kosher Sliced Dill Pickles
⅓ cup all-purpose flour
⅓ cup cornstarch
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked sweet paprika
1 teaspoon fine sea salt
½ teaspoon black pepper
3 large eggs
2 cups panko breadcrumbs
¼ cup preferred vegetable oil
DIRECTIONS
1. In a medium bowl whisk to combine yogurt, mayo, lime juice, cilantro, dill, chives, garlic, and salt and pepper. Refrigerate until needed.
2. Preheat oven to 450°F. Place 2 metal racks on 2 large baking sheets.
3. Drain pickles well, then lay out in a single layer on a kitchen towel and blot as dry as possible.
4. In a wide, shallow dish whisk to combine flour, cornstarch, onion and garlic powders, paprika, salt, and pepper. In a second shallow dish beat eggs. In a third shallow dish place panko.
5. Dip pickle slices in flour mixture, then egg, then panko and place on the racks on the baking sheets. Drizzle with oil.
6. Bake until pickles are crisp and brown, 15-20 minutes, rotating sheets front to back and switching oven racks halfway through baking.
7. Serve hot with ranch dressing.
