This 2-Ingredient Snack Brings Me Right Back to Summers at the Fair

Fried foods always take me back to summers spent at the county fair with my friends and family. The smell of rich batter crisping up in sizzling oil is the quintessential scent of the season. I prefer not to deep fry foods at home because the process can be a little complicated, so I love finding ways to get that classic fried food taste in my oven, like with these 2-ingredient baked “fried” pickles.

If you’ve never had a fried pickle, it’s a fair favorite—crunchy, juicy, pickle-y perfection. In my baked version, crunchy dill pickle chips get a hearty coating of Parmesan cheese that crisps up in the oven for the perfect snack.

I like to bake these pickles in a mini muffin tin to create easy-to-eat individual pickles, but I’ve seen a lot of folks bake them on a baking sheet lined with parchment paper. If you use a baking sheet, the cheese will run together while it bakes, so you’ll just need to slice the cheesy snack into individual pieces.

Pickle Prep

For this recipe to work well, the pickles need to be free of excess moisture. I like to lay the pickle chips out in a single layer on a plate lined with two paper towels, then add another paper towel on top and press gently. I leave them there for about 5 minutes so the paper towels can really soak up all of the excess pickle juices.

The pickles will still be damp, but they shouldn’t be dripping. Don’t skip this important drying step or you might end up with soggy pickles.

How To Make My 2-Ingredient Baked “Fried” Pickles

To make four servings (24 pickles), you’ll need:

• Nonstick cooking spray
• 24 dill pickle slices (like Mt. Olive Hamburger Dill Chips) 
• 1 (6-ounce) bag shredded Parmesan cheese

Preheat the oven to 350°F. Spray a 24-cup mini muffin tin with nonstick cooking spray. Line a plate with a double layer of paper towels. Place each pickle slice onto the paper towels in a single layer, then lay another paper towel on top. Press gently to adhere the top towel, then let the pickles sit for 5 minutes to allow the paper towels to soak up the excess moisture.

Distribute half the bag of shredded Parmesan (about 3/4 cup) evenly between the muffin cups. Then, add one dried pickle slice onto each bed of cheese. Evenly distribute the rest of the cheese (about 3/4 cup) onto the top of each pickle slice.

Bake the pickles until the cheese on top starts to turn golden brown, 20 to 25 minutes. Remove from the oven and allow the pickles to cool in the muffin tin for 3 minutes. Then, use a silicone spatula to gently remove the pickles from the hot muffin tin and transfer to a plate. Serve immediately with your favorite dipping sauce.

This is one of those recipes that just doesn’t reheat well. These baked “fried” pickles taste best when they’re fresh, so eat them while they’re hot! 

Easy Recipe Variations

If you aren’t a fan of Parmesan cheese, these baked “fried” pickles work well with other shredded cheeses, too. Cheddar, Colby-Jack, or pepper Jack are delicious alternatives, although they might not create as crispy of a crust as the Parmesan does. But they will still be delicious!

You can also change up the flavor of the pickles. Use hot and spicy pickles for a kick that goes great with burgers, or use bread and butter pickles for a sweet and savory combo that works well with barbecue dishes. Most local farmers markets carry a variety of fun pickle flavors, so don’t be afraid to use a more unique pickle. 

Serving Suggestions

This fried pickle dupe is great on its own or paired with your favorite dishes. If I’m serving this as an appetizer, I serve it alongside a creamy, tangy dipping sauce like ranch, blue cheese, or spicy ranch. I also like to serve it as a side in place of fries with entrées like honey mustard chicken wings or BBQ beef sandwiches.