Baked Pickles with Ranch Dressing

• 1/2 cups Egg Substitute (Or Sub Two Beaten Eggs For The 1/2 Cup Of Egg Substitute)
• 13 cups Flour
• 1 teaspoon Sriracha Sauce Or Hot Sauce
• 1/2 teaspoons Garlic Powder
• 1 teaspoon Ground Pepper
• 1- 1/2 cup Panko Bread Crumbs
• 26 ounces, weight Jar Dill Pickle Chips
• 1/4 cups Greek Yogurt, Plain
• 1 Tablespoon Ranch Seasoning Or More As Needed
• Milk, As Needed To Thin The Dressing

1. Preheat oven to 450 F. Line a baking sheet with parchment paper or put a cooling rack over a baking sheet and spray with cooking spray.
2. In a bowl add egg substitute, flour, Sriracha sauce, garlic powder and ground pepper.
3. Mix until it becomes a thick batter.
4. In a shallow bowl add panko bread crumbs.
5. Line all of the pickles onto a paper towel to absorb some of the juice.
6. Dredge a pickle into the egg batter, then dip into the breadcrumbs.
7. Place onto the baking sheet.
8. Do the same with the remaining pickles.
9. Bake in the oven for 8 minutes, flip and bake for 5 more minutes until lightly golden.
10. Serve with dressing.
11. For the dressing: In a bowl, add Greek yogurt and seasoning and mix until combined.
12. Taste test it to see if you need more seasoning.
13. If it is too thick, add a few drops of milk until it is the consistency you like.

egg substitute, flour, sriracha sauce, garlic, ground pepper, bread crumbs, pickle chips, greek yogurt, milk

Taken from tastykitchen.com/recipes/appetizers-and-snacks/baked-pickles-with-ranch-dressing/ (may not work)