Baked Pickle Chips

• 1/2 cups Panko (Japanese Bread Crumbs)
• 2 Tablespoons Flour
• 2 whole Egg Whites, Lightly Beaten
• 32 whole Low-sodium Kosher Dill Pickle Chips

1. Preheat oven to 400 F. Heat a skillet over medium-high heat.
2. Add panko breadcrumbs and cook until lightly toasted, about 2 minutes, stirring continually.
3. Remove from heat.
4. Place panko in a bowl.
5. Place flour in a second bowl and place egg whites in a third bowl.
6. Pat pickle chips dry.
7. Dip pickles in the flour, then in the egg whites and lastly into the panko crumbs.
8. Arrange pickles in a single layer on a rimmed baking sheet.
9. Bake for 8 minutes on each side or until crisp.
10. Recipe adapted from Cooking Light.

bread, flour, egg whites, pickle chips

Taken from tastykitchen.com/recipes/appetizers-and-snacks/baked-pickle-chips/ (may not work)