Ingredients
- ½ cup Panko bread crumbs
- 2 tablespoons flour
- 2 egg whites, lightly beaten
- 32 low sodium kosher dill pickle chips.
- Preheat oven to 400. Heat a skillet over medium high heat. Add panko and cook until lightly toasted, about 2 minutes-stirring continually.
- Place panko in a bowl. Place flour in a second bowl and egg whites in a third bowl. Pat pickle chips dry. Dip pickles in flour, then egg whites and lastly into the panko crumbs. Arrange pickles in a single layer on a baking sheet. Bake for 8 minutes on each side or until crisp.
- Recipe Adapted from Cooking Light
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