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I have to admit, when fried pickles became popular, I turned my nose up at the idea. How could a pickle possibly taste good fried? It took me a couple of years to actually eat a fried pickle, and when I did, I was totally hooked! It was salty, crispy, and full of flavor. I thought to myself, how can I keep all of these components, but make it free of gluten, grains, and the common allergens. I decided to try my go to “breading”… plantain chips (found here)! Plantain chips are crunchy and pack a nice flavor. You can coat just about anything in plantain chips that you would coat in bread crumbs. Check out my recipe for chicken nuggets for more plantain chip ideas.
Enjoy and let me know what you think of these Oven Fried Pickles.
Lisa, Realistically Allergy Free
Oven Fried Pickles (Grain Free, Gluten Free, Top 8 Allergen Free)
These oven fried pickles are crispy, salty, full of flavor, free of unwanted fat, gluten, grains, and common food allergens.
Preheat stove to 420 degrees, line baking sheet with foil or parchment paper (if using foil, make sure to use oil spray so that pickles will not stick
Put plantains into a food processor. Grind until fine, but still has some texture.
Drain just a little pickle juice from pickles (liquid will help the plantain coating stick better)
Place plantain mixture into bowl or plate; put 1-2 pickles at a time into mixture, making sure to generously coat both sides of the pickles.
Lay pickles onto baking sheet, make sure to leave space in between. Continue to all pickles have been used.
Bake for 20 minutes, gently turning pickles over half way through cooking time.