Keto Crispy Pickle Spears & Tangy Chipotle Sauce
How to Make It
Step 1
Choose your favorite flavor of 2 pickle spears per serving. Check your nutrition labels for flavored pickles with lots of sugar added. Unfortunately, popular brands with flavors won’t do well for a keto diet. Prep the pickle spears by slicing away the seeds and pressing them with paper towels to soak up all the excess liquid. Then, slice each pickle spear in half to make 4 pieces of pickle per serving.
Step 2
Preheat your oven to 400 degrees. In a food processor, pulse the pork rinds to a crumbly, fine breading. Mix the breading on a plate with shredded parmesan, the pepper, paprika, and garlic powder. Additionally, whisk an egg in a bowl.
Step 3
One by one, dip the pickle pieces in the egg. Let the excess egg run off before coating in the seasoned pork rind breading. Make sure each piece of pickle is 100% coated in breading and arrange on a sheet tray with parchment paper.
Step 4
Bake the pickles for 20 minutes, flipping them over after 15 minutes. While the pickles bake, make the tangy chipotle dipping sauce by whisking together the remaining ingredients.
Step 5
Serve the hot crispy pickles with your dipping sauce either cold or warmed in the microwave for just 5-10 seconds on high.
Ingredients
- Purely Pickles Kosher Dill Spears by Vlasic – 4 spear
- Fried Pork Rinds – 1 ounce
- Parmesan Cheese – ½ ounce
- Black Pepper, Ground – ⅛ teaspoon
- Paprika – ⅛ teaspoon
- Garlic, Powder – ⅛ teaspoon
- Raw Egg – ½ large
- Mayonnaise – 2 tablespoon
- Ketchup – ½ teaspoon
- Greek Yogurt, Plain, Premium – 1 teaspoon
- Lemon Juice, Fresh – ½ teaspoon
- Salt – ⅛ teaspoon
- Black Pepper, Ground – ⅛ teaspoon
- Paprika – ⅛ teaspoon
- Cumin, Ground – ¼ teaspoon
- Cayenne – ⅛ teaspoon
- Onion Powder – ⅛ teaspoon