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Ranch Dressing:

½ cup plain Greek yogurt

½ cup Woodstock® Organic Mayo

2 tablespoons fresh lime juice

1 tablespoon minced fresh cilantro

1 tablespoon minced fresh dill

1 tablespoon minced fresh chives

1 garlic clove, minced or pressed

Fine sea salt and black pepper to taste

 

Dill Pickle Chips:

1 jar Woodstock® Organic Kosher Sliced Dill Pickles

⅓ cup all-purpose flour

⅓ cup cornstarch

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon smoked sweet paprika

1 teaspoon fine sea salt

½ teaspoon black pepper

3 large eggs

2 cups panko breadcrumbs

¼ cup preferred vegetable oil

 

  1. In a medium bowl whisk to combine yogurt, mayo, lime juice, cilantro, dill, chives, garlic, and salt and pepper. Refrigerate until needed.
  2. Preheat oven to 450°F. Place 2 metal racks on 2 large baking sheets.
  3. Drain pickles well then layout in a single layer on a kitchen towel and blot as dry as possible.
  4. In a wide, shallow dish whisk to combine flour, cornstarch, onion and garlic powders, paprika, salt, and pepper. In a second shallow dish beat eggs. In a third shallow dish place panko.
  5. Dip pickle slices in flour mixture, then egg, then panko & place on racks on the baking sheets. Drizzle with oil.
  6. Bake until pickles are crisp and brown, 15-20 minutes, rotating sheets front to back and switching oven racks halfway through baking.
  7. Serve hot with ranch dressing.