These oven fried dill pickle chips come out crispy and golden without touching a drop of oil. They’ve got a bold dill flavor and a crunchy coating that makes them hard to stop eating.
Oven Fried Dill Pickle Chips for When You Want the Crunch Without the Grease
If there’s one thing I never get tired of, it’s dill pickle everything—and these oven fried dill pickle chips are right up there at the top. They’ve got that sharp, salty pickle flavor I love, with a crunchy coating that actually holds up in the oven. No deep frying, no mess, just straight-up crispiness.
The breading is a mix of Panko and cornmeal, seasoned with garlic, onion, pepper, and a generous amount of dried dill. I toss the pickle chips in the dry mix first, then give them a quick dip in milk to help the coating stick and crisp. It’s a little backwards from the usual dredging setup, but it works.
They bake up golden and crunchy on the outside while staying juicy inside. I like to lay them out in a single layer so they brown evenly and don’t steam. Best served warm with something to dip them in—ranch, spicy mayo, or even more dill.
Why I Love This Recipe
- The coating stays crisp and doesn’t slide off, even without frying.
- Panko and cornmeal make a light, crunchy texture that works.
- No fryer needed, but still hits that deep-fried flavor.
Ingredients
Here’s a quick breakdown of what you’ll need to make these oven fried dill pickle chips:
- Panko bread crumbs – Light and crunchy, they give the pickles their crispy coating.
- Cornmeal – Adds texture and helps mimic that fried feel.
- Onion powder – Adds savory flavor to the breading.
- Garlic powder – Brings a little depth and warmth.
- Salt – Balances the tanginess from the pickles.
- Black pepper – Adds a bit of sharpness to the mix.
- Dried dill – Doubles down on that dill flavor.
- Milk – Helps the coating stick and crisp in the oven.
- Dill pickle chips – The main ingredient—thin slices work best.
- Cooking spray – Keeps the pickles from sticking and helps them crisp up.
How to Make Oven Fried Dill Pickle Chips
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Step One: Preheat the oven
Set your oven to 400°F so it’s ready to go once the pickles are breaded. - Step Two: Mix up the breading
In a medium bowl, use a fork to mix together the bread crumbs, cornmeal, onion powder, garlic powder, salt, pepper, and dried dill. Give it a good stir so everything’s well combined, then set it aside. - Step Three: Get the milk ready
Pour the milk into a separate bowl. This is what you’ll dip the breaded pickles in before baking. - Step Four: Start breading the pickles
Use a fork or slotted spoon to scoop out some pickle chips—about ½ cup at a time—from the jar. Try not to bring too much juice with them, or the breading will get soggy. - Step Five: Coat and dip
Toss the pickles around in the breading so they’re evenly coated. Once they’re covered, use your fork or slotted spoon to carefully dip them into the milk. Try to keep the breading from falling off—just a quick dip is all they need. - Step Six: Get them on the tray
Spray a rimmed baking sheet with cooking spray. Lay the pickles out in a single layer with a little space between each one. - Step Seven: Bake until crispy
Bake the pickles for about 25 minutes, or until they look golden and crispy on the edges. - Step Eight: Cool and serve
Let them sit for a few minutes before digging in. They’ll crisp up a bit more as they cool.
Recipe Tips
Here are some easy tips to help your oven fried dill pickle chips turn out crispy and flavorful:
- Don’t skip draining the pickles—too much liquid will make the breading soggy.
- Toss the pickles gently in the breading so it sticks without clumping.
- A light spray of cooking spray over the top before baking helps with browning.
- Use a rimmed baking sheet so nothing slides around in the oven.
- Bake in a single layer—crowding the pan will lead to steaming, not crisping.
- Keep an eye on the pickles in the last few minutes of baking to avoid over-browning.
Leftovers and Storage
Here’s how to store any leftovers so they stay as crisp and tasty as possible:
- Store cooled pickles in an airtight container in the fridge for up to 3 days.
- Reheat in the oven or toaster oven at 375°F for about 8–10 minutes to bring back the crunch.
- Avoid microwaving—they’ll get soggy fast.
- These don’t freeze well; the coating softens too much once thawed.
Frequently Asked Questions
- Can I use homemade pickles or other flavors besides dill? Yes, but dill brings the most flavor to this recipe. If you’re using sweet or bread-and-butter pickles, the flavor balance will be different and may clash with the savory coating.
- Why do I dip the pickles after breading instead of before? This reverse method helps the breading cling better and crisp up more evenly in the oven. Dipping first can lead to clumping and uneven coating.
- Do I need to pat the pickles dry before breading? Not completely, but try to drain off as much liquid as you can. Excess moisture can make the coating soggy and cause it to fall off.
- Can I make these in the air fryer instead of the oven? Yes. They’ll cook faster and may get even crispier. Air fry at 400°F for about 10–12 minutes, flipping halfway through.
- Why did my breading fall off? Too much moisture or not enough pressure when tossing in the breading can cause it to slip off. Make sure to work in small batches and press the breading on gently if needed.
- What’s the best way to get a deep golden color without overbaking? Spray the tops lightly with cooking spray before baking. It helps the coating brown more evenly without drying out the pickle inside.
More Dill Pickle Recipes Worth Trying
If you’re into bold, briny flavor, here are a few more dill pickle recipes I’ve created for the dill pickle lovers.
- Dill Pickle Soup
- Dill Pickle Dip
- Fried Pickles – Deep Fried
- Low Carb Air Fryer Dill Pickles
- Dill Pickle Popcorn
- Pickle de Gallo – Dill Pickle Salsa
- Dill Pickle Chicken Salad
- Dill Pickle Sandwich
- Dill Pickle Butter
- Dill Pickle Bacon Bloody Mary
- Fried Dill Pickle Dip
- Dill Pickle Hot Pastrami Pizza
- Dill Pickle Margarita
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Oven Fried Dill Pickle Chips
Crispy, flavorful Oven Fried Dill Pickle Chips made with Panko, cornmeal, and dried dill. Baked until golden and crunchy—no deep frying required. Great for snacking or dipping.
Servings: 8
Calories: 105kcal
Equipment
- measuring cups and spoons For getting the ingredient amounts right.
- mixing bowls One for the breading, one for the milk.
- baking sheet Holds the pickles while they bake and keeps things from sliding off.
Ingredients
- 1 cup panko breadcrumbs
- 1/2 cup yellow cornmeal
- 1 tbsp. onion powder
- 1 tbsp. garlic powder
- 1 tsp. table salt
- 2 tsps. black pepper
- 2 tsps. dried dill
- 1 cup milk
- 2 cups dill pickle chips
- cooking spray
Instructions
- Preheat the oven to 400°F.
- In a medium bowl, combine the breadcrumbs, cornmeal, onion powder, garlic powder, salt, pepper, and dried dill using a fork. Stir until everything is evenly mixed, then set aside.1 cup panko breadcrumbs, 1/2 cup yellow cornmeal, 1 tbsp. onion powder, 1 tbsp. garlic powder, 1 tsp. table salt, 2 tsps. black pepper, 2 tsps. dried dill
- Pour the milk into a separate bowl for dipping the pickles.1 cup milk
- Use a fork or slotted spoon to transfer the pickle chips from the jar to the breading bowl, working with about ½ cup at a time. Avoid adding extra pickle juice to the breading.2 cups dill pickle chips
- Gently toss the pickles in the breading mixture until evenly coated. Then, use a fork or slotted spoon to carefully dip the breaded pickles into the milk. Try not to wash off too much of the breading.
- Spray a rimmed baking sheet with cooking spray. Transfer the pickles to the sheet in a single layer, spacing them out as needed.cooking spray
- Bake for 25 minutes, or until the pickles are golden and crispy.
- Let cool for a few minutes before serving.
- Serve with your choice of dipping sauce.
Notes
For optimal outcomes when making these oven fried dill pickle chips, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.
© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.
Nutrition
Nutrition Facts
Oven Fried Dill Pickle Chips
Amount Per Serving (85 g)
Calories 105
Calories from Fat 7
% Daily Value*
Fat 0.8g1%
Saturated Fat 0.3g2%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.2g
Cholesterol 2mg1%
Sodium 483mg21%
Potassium 103mg3%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 7IU0%
Vitamin C 2mg2%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.
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