These easy plant-based Gluten-Free Vegan Oven-Baked "Fried" Pickles are a healthy snack and appetizer recipe that's made with my homemade gluten-free breadcrumbs and with no oil, no eggs, no white flour, and no cornmeal. It's a healthy makeover recipe everyone will love! { Plant-Based | Vegan | Gluten-Free | Dairy-Free | Egg-Free | Oil-Free | Paleo-Friendly | Keto-Friendly }
Prepare a cookie sheet lined with parchment paper. Set aside.
Prepare the bread crumbs:
Add all ingredients for the bread crumbs to a small bowl and stir until the ingredients are evenly distributed.
Adjust the seasonings to your preference.
Divide the bread crumb mixture into two small bowls. Set aside.
Prepare the pickles:
Measure out 2 cups of pickle chips/slices and strain them to remove the juice.
Divide the strained pickles into two bowls.
Assembly:
Start an assembly line in the following order: small bowl with 1/2 the strained pickles --> small bowl with 1/2 the bread crumb mixture --> prepared cookie sheet lined with parchment paper
Dip the pickles individually into the bread crumb mixture, making sure both sides are completely covered, then place them on the prepared cookie sheet. Make sure they are spread out and not overlapping.
Repeat the above step with the second bowl of strained pickles and the other 1/2 of the bread crumbs.
Bake at 425 degrees for approximately 10 minutes, or until they are golden.
Remove the cookie sheet from the oven, flip over each pickle chip and place them back into the oven for an additional 10 minutes. Oven times may vary, but they should have a golden, slightly crispy texture. Take care to not over bake or they will burn.
Best when served hot from the oven.
Notes
Pickles. What Kind of Pickles Should I Use?It is totally up to you and your taste preferences. I've used both of these before and each one tastes great in their own unique way:
Organic Dill Pickles. Use these if you want a traditional 100% savory snack, as you would find in a restaurant.
Whole Foods 365 Organic "Bread + Butter" Pickles. Don't let anyone tell you not to use bread + butter pickles if you love a sweet + salty combination. The pickles will be sweet but the coating will be savory + spicy. Yum!
Pickle Juice. Normally when making oven-baked recipes, I'll dip the veggie I'm using in homemade almond milk, to give the bread crumbs something to stick to.But since I used sliced pickles from a jar, they were already "wet" from the pickle juice. Therefore, all you need to do is drain the pickles from the juice and then dip them in the bread crumb mixture before baking them the oven. Almond Flour. I haven't tested the recipe using any other type of flour.Nutritional Yeast. I added this to give the bread crumb mixture a "cheesy" flavor and it's a vegan alternative to Parmesan cheese. It can be omitted, but the bread crumb mixture will not be as flavorful. In addition, the color of the baked pickles will not have a "golden" color to them.Ground Cayenne Pepper. This can be omitted, or adjusted to your preference.Himalayan Pink Salt. This is my salt of preference, however, it can always be substituted with sea salt.Parchment Paper. I highly recommend lining your cookie sheet with parchment paper. The pickles will not stick to the pan and it makes flipping them over easier. In addition, clean up is super easy!