Ingredients

The following ingredients have 4 Servings
  • 24 ounces dill pickle chips
  • 2 eggs
  • 1/2 cup heavy cream
  • 2 tablespoons water
  • 1/2 cup Parmesan cheese (grated)
  • 1/4 cup almond flour (or almond meal)
  • 1 teaspoon taco seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Ranch dressing (for dipping)

Instruction

  • Preheat your oven's broiler to high.
  • In a mixing bowl, beat together eggs, cream, and water.
  • To a second mixing bowl, add Parmesan cheese, almond flour, and taco seasoning. Use a fork to stir until evenly combined.
  • Spread out the pickle chips on a paper towel.
  • Dredge the pickle chips in the almond/cheese mixture, then dunk in the egg wash, and return to the cheese mixture for a final coating.
  • Place the coated pickles on a foil-lined baking sheet, coated with non-stick cooking spray. (You can skip the foil and cooking spray and use parchment paper instead, if you prefer.)
  • Broil for 3 to 5 minutes on each side, until golden brown.
  • Serve with ranch dressing or your dip of choice.