Baked “Fried” Pickles With Chipotle Ranch
- SERVES: 42 pickles (recipe can be halved or reduced by one third)
- PREP: 15 minutes
- TOTAL TIME: 30 minutes
I’d bet the ranch on these crispy babies.
It feels like I’ve been training my whole life to make your game-time snacking dreams come true, and I think with this recipe I can hang up my cleats for good. I mean, pickles and crushed chips and chipotle ranch in one recipe gets me like a lifetime of extra points, am I right? You get to bake the pickle chips! They’re easy! And the dip is a ranchy smoky dream you will be repurposing for your next-day salad, I promise you.
(1-ounce) packet Hidden Valley Ranch Buttermilk Ranch dressing mix
cup buttermilk, shaken
tablespoon sauce from a can of chipotle en adobo (reserve the chipotles for another time)
(24-ounce) ounce jar sliced dill sandwich or chip pickles, drained
cup all-purpose flour
(8-ounce) bag Lays potato chips, crushed into small pieces (about 1½ cups crushed)
Pinch kosher salt and freshly ground black pepper
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This deep, preseasoned cast iron pan is your one-stop shop for making perfect family-style meals packed with flavor. Large enough for one-pot meals, like chicken over a bed of potatoes, it can also fry up a whole lot of bacon, sear a few steaks perfectly, or bake a crusty pizza. Naturally nonstick for no-fuss cleanup Unlike most cast iron, seasoning (the process of baking oil into the pan) is not required Glass lid is tempered and can handle a 350°F oven
The second Cravings book, Cravings: Hungry for More, is a slightly lighter-and-brighter version of what was in the first cookbook. But there's still cheese. "I wanted to create food that wasn't just comforting, but that would bring actual joy to the dinner table," Chrissy says, "and these recipes really showcase the healing power of food.