Author Notes
Dill Pickle Chips are soaked in buffalo sauce, then dipped in a spicy rice chex mixture and baked golden brown for the perfect gluten-free, low calorie snack. —Whitney Bond
Ingredients
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25 ounces
Jar Pickle Chips
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2
Eggs
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1/4 cup
Buffalo Sauce
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1 teaspoon
garlic powder
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1 teaspoon
paprika
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1/2 teaspoon
crushed red pepper
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1/2 teaspoon
black pepper
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4 cups
rice chex
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1/4 cup
blue cheese dressing
Directions
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Begin by draining the juice from the pickles.
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Next, whisk together the eggs and buffalo sauce in a shallow bowl.
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Then place the rice chex, garlic powder, paprika, black and red pepper in a food processor.
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Combine until a fine crumb mixture forms then place in another shallow bowl.
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First soak the pickle chips in the buffalo egg mixture, then toss them in the seasoned rice chex.
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Next, place them on a wire rack on top of a baking sheet.
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Broil on high on the middle shelf of the oven for 10 minutes.
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Serve with a side of blue cheese dressing for dipping!
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