Keto Fried Pickles
2.2g
Net Carbs
8.7g
Protein
13.4g
Fat
0.9g
Fiber
165
Calories
Cooking tip: Serving Suggestion: These crispy chips are delicious when dipped in our homemade Keto Ranch Dressing. No air fryer? No problem! Instead of cooking in batches in the air fryer, fry the coated pickles in a layer of oil in a frying pan until browned, then drain on a paper towel lined plate.
Ingredients:
- 1 each Egg (1 large fresh, whole, raw egg = 50g)
- 5 tablespoons parmesan cheese, grated USDA
- 1/4 teaspoon Garlic Powder
- 1 1/4 cups deep fried pork rinds FNDDS
- 2 cups dill pickles, sliced USDA
- 2 1/2 teaspoons cajun creole blend seasoning Spice Hunter
- 2 1/2 tablespoons almond flour, super finely ground, gluten free King Arthur Flour
- 2 1/4 tablespoons avocado oil USDA
Directions:
- Heat an air fryer to 390°F. Drain the pickle chips and pat them dry between two clean kitchen towels (or paper towels).
- In a small flat bottom bowl, use a fork to whisk the egg.
- Crush the pork rinds into fine crumbs. In another small flat bottom bowl combine the pork rinds, parmesan cheese, almond flour, Cajun spice blend and garlic powder until evenly combined. Dip each pickle slice into the egg wash, coating both sides. Then pat both sides of each pickle slice in the parmesan cheese coating, and place in a single layer on a baking sheet. Repeat for all the pickle chips.
- Spray a light coating of avocado oil on both sides of the coated pickle chips, arrange in a single layer in the air fryer, and cook for 3-4 minutes, until browned. Repeat until all pickles are fried. Serve warm. One serving is 9 fried pickle chips.
