We love parmesan crusted ANYTHING and these Parmesan Crusted Crostini are no exception! Modeled after the viral Parmesan Crusted Potatoes, we thought these crostini would surely be a hit! We were right. These are definitely the best crostini we’ve ever made and we might like them even more than the potato version bc of how versatile they are! Not only do they make delicious snacks on their own, but they also make the most delicious…
We love parmesan crusted ANYTHING and these Parmesan Crusted Crostini are no exception! Modeled after the viral Parmesan Crusted Potatoes, we thought these crostini would surely be a hit! We were right.
These are definitely the best crostini we’ve ever made and we might like them even more than the potato version bc of how versatile they are! Not only do they make delicious snacks on their own, but they also make the most delicious crostini, topped with nearly anything you can imagine!
How to Make Parmesan Crusted Crostini
Ingredients
Process
Preheat oven to 400˚F. In a small bowl combine grated parmesan, garlic powder and black pepper. Mix together.
Brush bottom of a 9”x 13” glass baking dish with 1 tablespoon melted butter.
Evenly sprinkle parmesan mixture into baking dish.
Top with sliced baguette, leaving space between each piece.
Lightly brush the tops of each piece of baguette with remaining butter.
Bake for 15 to 18 minutes or until parmesan has browned and crisped and the crostini are lightly toasted on top. Remove baking dish from oven.
Gently break apart crisped parmesan crostini pieces. Top with toppings of choice and serve!
Tips and Tricks for Success
Makes sure the baking dish has a full and even layer of parmesan covering the bottom for maximum crostini coverage.
Once you press the sliced baguette into the baking dish leave it along. Moving the pieces of bread around will prevent the glorious parmesan ‘overhang’ from forming, which is one of the best parts!
Be sure to leave a small amount of space between each slice of baguette, in the baking dish, to ensure even baking. This will also help to create the parmesan ‘overhang’ on each crostini.
Storing Instructions
These parmesan crusted crostini taste best when enjoyed fresh from the oven, but they also store well in an airtight container, at room temperature, for up to 3 days.
What to Serve with Our Parmesan Crusted Crostini
We mentioned earlier how these make the most delicious snack just on their own, but we also LOVE topping them with a variety of things. They truly are the best crostini ever! Some of our favorite toppings and pairings are:
topped with thinly sliced prosciutto, brie, crushed nuts, and a drizzle of honey
We guarantee our Parmesan Crusted Crostini will become your new favorite snack and base for all the delicious and yummy things like bruschetta, dips and more!
Preheat oven to 400˚F. In a small bowl combine grated parmesan, garlic powder and black pepper. Mix together.
Brush bottom of a 9”x 13” glass baking dish with 1 tablespoon melted butter.
Evenly sprinkle parmesan mixture into baking dish. Top with sliced baguette, leaving space between each piece. Lightly brush the tops of each piece of baguette with remaining butter.
Bake for 15 to 18 minutes or until parmesan has browned and crisped and the crostini are lightly toasted on top.
Remove baking dish from oven and gently break apart crisped parmesan crostini pieces.
Top with toppings of choice and serve!
Notes
**Each serving is 1 crostini**Tips and Tricks for Success
Makes sure the baking dish has a full and even layer of parmesan covering the bottom for maximum crostini coverage.
Once you press the sliced baguette into the baking dish leave it along. Moving the pieces of bread around will prevent the glorious parmesan ‘overhang’ from forming, which is one of the best parts!
Be sure to leave a small amount of space between each slice of baguette, in the baking dish, to ensure even baking. This will also help to create the parmesan ‘overhang’ on each crostini.
Storing InstructionsThese parmesan crusted crostini taste best when enjoyed fresh from the oven, but they also store well in an airtight container, at room temperature, for up to 3 days.
I love Fried Pickle Chips – like really LOVE them! I don’t have them often and get excited if I see them on a menu. Unfortunately the last couple times I’ve gotten them I’ve been pretty disappointed. They arrived at the table in a big oily clump and were soggy. No thank you. I love our fried pickle chips so much because they’re always extra crispy and delicious. They’re simple to make, can be frozen…
I love Fried Pickle Chips – like really LOVE them! I don’t have them often and get excited if I see them on a menu. Unfortunately the last couple times I’ve gotten them I’ve been pretty disappointed. They arrived at the table in a big oily clump and were soggy. No thank you.
I love our fried pickle chips so much because they’re always extra crispy and delicious. They’re simple to make, can be frozen and one of the first snacks to disappear when making them for a crowd. I’ve provided baking and air fryer instructions too since not everyone likes frying at home and they make for a healthier option. We serve them up with our Homemade Ranch Dressing for the perfect pairing!
How to Make Our Fried Pickle Chips
Ingredients
Process
Preheat oil to 350°F. Firmly press pickle chips, in a single layer, between layers of paper towels or clean kitchen towels to remove any excess liquid/brine.
Place flour, eggs and panko in three separate shallow dishes. Dredge pickle chips in flour, shaking off any excess, followed by the egg and finally in the panko until fully coated.
Set coated pickle chips onto a baking sheet and place in the refrigerator for about 20 minutes.
Remove pickle chips from refrigerator and fry in batches, for about 2 to 3 minutes or until lightly browned and crisp. Drain onto paper towels (or a cooling rack lined with a baking sheet) and lightly season with salt and pepper. Repeat until all the pickle chips have been fried.
We love how easy these Fried Pickle Chips are to whip up!
Baking and Air-Frying Instructions For Fried Pickle Chips
Oven Instructions
Preheat oven to 375˚F. Once pickle chips have been panko coated, coat a baking sheet with cooking spray oil. Coat both sides of each pickle chip with cooking spray oil and transfer to the prepared baking sheet, spacing each about 1/2 inch apart.
Bake pickle chips for 8 minutes. Remove baking sheet from oven and flip each pickle chip. Place baking sheet back into the oven and bake for an additional 6 to 8 minutes or until golden brown.
Air Fryer Instructions
Preheat oven to 400˚F. Once pickle chips have been panko coated, coat an air fryer basket with cooking spray oil. Coat both sides of each pickle chip with cooking spray oil and transfer to the prepared basket, spacing each about 1/4 inch apart (this will have to be done in batches).
Air-fry pickle chips for 4 minutes. Flip each pickle chip and continue to air-fry for an additional 3 to 4 minutes or until pickle chips are golden brown.
Freezing Instructions
Line panko coated pickle chips onto a baking sheet in a single layer, making sure the chips are not touching one another. If one baking sheet isn’t enough, place a piece of parchment paper over the first layer of pickle chips and repeat with remaining pickle chips.
Place baking sheet in freezer and freeze until all pickle chips are frozen, at least 2 hours. Transfer frozen pickle chips to a resealable freezer bag. Remove as much air from the bag as you can and seal. Place bag into freezer for up to 3 months.
Tips and Tricks for Success
Firmly pat the pickle chips dry with paper towels or clean dish towels to avoid any soggy fried pickle chips.
Press the panko breadcrumbs firmly onto the pickle chips. This will help the coating to stick to the pickle chips once they are fried.
Refrigerate the panko coated pickle chips. This will help the coating to stick to the pickle chips once they are fried.
Our Fried Pickle Chips are easy to make, delicious and really pack a big crunch! They're great appetizers for any game day or casual get together. We promise you won't find a soggy fried pickle chip in the bunch!
Firmly press pickle chips, in a single layer, between layers of paper towels or clean kitchen towels to remove any excess liquid/brine.
Place flour, eggs and panko in three separate shallow dishes.
Dredge pickle chips in flour, shaking off any excess, followed by the egg and finally in the panko until fully coated. Set coated pickle chips onto a baking sheet lined with parchment and place in the refrigerator for about 20 minutes.
Remove pickle chips from refrigerator and fry in batches, for about 2 to 3 minutes or until lightly browned and crisp.
Drain onto paper towels and season lightly with salt and pepper. Repeat until all the pickle chips have been fried. Top with sliced chives and serve immediately with homemade ranch dressing.
Video
Notes
Baking and Air-Frying Instructions for Fried Pickle ChipsOven InstructionsPreheat oven to 375˚F. Once pickle chips have been panko coated, coat a baking sheet with cooking spray oil. Coat both sides of each pickle chip with cooking spray oil and transfer to the prepared baking sheet, spacing each about 1/2 inch apart.Bake pickle chips for 8 minutes. Remove baking sheet from oven and flip each pickle chip. Place baking sheet back into the oven and bake for an additional 6 to 8 minutes or until pickle chips are golden brown.Air Fryer InstructionsPreheat oven to 400˚F. Once pickle chips have been panko coated, coat an air fryer basket with cooking spray oil. Coat both sides of each pickle chip with cooking spray oil and transfer to the prepared basket, spacing each about 1/4 inch apart (this will have to be done in batches).Air-fry pickle chips for 4 minutes. Flip each pickle chip and continue to air-fry for an additional 3 to 4 minutes or until pickle chips are golden brown.Freezing Instructions for Fried Pickle ChipsLine panko coated pickle chips onto a baking sheet in a single layer, making sure the chips are not touching one another. If one baking sheet isn’t enough, place a piece of parchment paper over the first layer of pickle chips and repeat with remaining pickle chips.Place baking sheet in freezer and freeze until all pickle chips are frozen, at least 2 hours. Transfer frozen pickle chips to a resealable freezer bag. Remove as much air from the bag as you can and seal. Place bag into freezer for up to 3 months.Tips and Tricks for Fried Pickle Chips Success
Firmly pat the pickle chips dry with paper towels or clean dish towels to avoid any soggy fried pickle chips.
Press the panko breadcrumbs firmly onto the pickle chips. This will help the coating to stick to the pickle chips once they are fried.
Refrigerate the panko coated pickle chips. This will help the coating to stick to the pickle chips once they are fried.
We looooove Baked Brie! There’s something just so addictive and satisfying about enjoying a big wheel of creamy, melty cheese. We love this appetizer anytime of the year, but especially during the holidays. It’s one of our favorite things to serve at get togethers, and our recipe is so simple and so so good! How to Make Baked Brie Process Preheat oven to 350F. Place brie wheel into a small skillet and bake until warm…
We looooove Baked Brie! There’s something just so addictive and satisfying about enjoying a big wheel of creamy, melty cheese. We love this appetizer anytime of the year, but especially during the holidays. It’s one of our favorite things to serve at get togethers, and our recipe is so simple and so so good!
How to Make Baked Brie
Process
Preheat oven to 350F. Place brie wheel into a small skillet and bake until warm and gooey, about 6 to 7 minutes.
While brie is in oven, make candied pecan topping. Melt butter in a pan over medium-low heat.
Add pecans, sugar and 3 tablespoons honey. Stir together.
Allow mixture to simmer until sugar dissolves and pecans are evenly coated, 2 to 3 minutes.
Remove brie from oven and top with pecan mixture. Top pecans with honeycomb pieces, a drizzle of remaining honey, rosemary pieces, and a sprinkle of sea salt flakes.
Serve with crostini, crackers, cured meats, olives, dried fruit, etc.
Baked Brie Tips
Use a moderately priced brie – We promise there’s no need to use an expensive wheel of brie for this recipe. You’ll still get the most delicious results!
Bake and serve the brie in a shallow baking dish or mini cast iron skillet– A shallow baking dish/skillet makes scooping the cheese out much easier.
Baked Brie Variations
Wrap the brie in a sheet of puff pastry, brush with and egg wash before baking in a 375˚F oven for 25 to 30 minutes, for a delicious brie en croute (you can still choose to top your baked brie with candied pecans, honeycomb, and rosemary sprigs)
If you don’t want to bake the brie, we recommend microwaving it in a microwave-safe dish for 2 to 3 minutes. You will still get beautiful, melty results!
Remove the top rind before baking it. Although there will be some brie that melts over the edge of the wheel, if you want less rind on your brie, this is the best alternative. Just keep the rest of the rind intact to hold the shape of the cheese.
What to Serve with Our Baked Brie Recipe
There are so many delicious accoutrements that can be served with this dish, but some of our favorite things are:
mustard – such as whole grain or dijon
cured meats – some favorites are prosciutto, soppressata, Spanish chorizo, salami
olives – we love castelvetrano and pimento stuffed green olives
crackers – a small variety is always a great choice (such as sesame, grissini, rosemary flavored)
nuts – although we top our baked brie with candied pecans, we think it’s great to serve it with more nuts on the side, whether it’s more candied pecans, marcona almonds or pistachios
fresh or dried fruit or jam/more honey – just like the pieces of honeycomb we serve on top, we love the bursts of sweet flavor from dried apricots, dried mangos or fresh grapes, sliced apples/pears, fig jam, or more honey on the side
The BEST Baked Brie Recipe you'll ever make! Our recipe is simple, topped with candied pecans, honeycomb, and rosemary sprigs for the perfect balance of sweet, salty, creamy, and savory! Serve this gooey, bubbly cheese with crackers and crostini for the best appetizer for any occasion.
Place brie wheel into a small skillet and bake until warm and gooey, about 10 to 12 minutes.
While brie is in oven, make candied pecan topping. Melt butter in a pan over medium-low heat.
Add pecans, sugar and 3 tablespoons honey. Stir together.
Allow mixture to simmer over medium heat until sugar dissolves, thickens and pecans are evenly coated, 4 to 5 minutes.
Remove brie from oven and top with pecan mixture.
Top pecans with honeycomb pieces, a drizzle of remaining honey, rosemary pieces, and a sprinkle of sea salt flakes.
Serve with crostini, crackers, cured meats, olives, dried fruit, etc.
Notes
Baked Brie Tips
Use a moderately priced brie – We promise there’s no need to use an expensive wheel of brie for this recipe. You’ll still get the most delicious results!
Bake and serve the brie in a shallow baking dish or mini cast iron skillet– A shallow baking dish/skillet makes scooping the cheese out much easier.
Baked Brie Variations
Wrap the brie in a sheet of puff pastry, brush with and egg wash before baking in a 375˚F oven for 25 to 30 minutes, for a delicious brie en croute (you can still choose to top your baked brie with candied pecans, honeycomb, and rosemary sprigs)
If you don’t want to bake the brie, we recommend microwaving it in a microwave-safe dish for 2 to 3 minutes. You will still get beautiful, melty results!
Remove the top rind before baking it. Although there will be some brie that melts over the edge of the wheel, if you want less rind on your brie, this is the best alternative. Just keep the rest of the rind intact to hold the shape of the cheese.
I couldn’t be more excited about our parmesan and Panko-Crusted Lamb Chops Recipe! This recipe is DELICIOUS and so easy to make. These lamb chops make a great main dish, but I also LOVE serving it as a hand held appetizer! I also love these panko-crusted lamb chops because they come together from start to finish in under 30 minutes! This means you can make these even on a busy weeknight! The parmesan and panko…
I couldn’t be more excited about our parmesan and Panko-Crusted Lamb Chops Recipe! This recipe is DELICIOUS and so easy to make. These lamb chops make a great main dish, but I also LOVE serving it as a hand held appetizer!
I also love these panko-crusted lamb chops because they come together from start to finish in under 30 minutes! This means you can make these even on a busy weeknight! The parmesan and panko crust with the bits of tarragon and chives really take the rib chops to the next level. They’re just so so good, and I hope you love them as much as I do!
How to Make Panko Crusted Lamb Chops Recipe
Process
In a shallow bowl combine flour, garlic powder and paprika. Whisk together.
In another shallow bowl combine panko, Parmesan, tarragon, and 1 tablespoon chives. Whisk together.
Generously season lamb chops with salt and pepper.
Dredge lamb chops in flour and shake off any excess. Next dip lamb chops in beaten egg, shaking off any excess. Finally dredge each lamb chop in the panko mixture until fully coated. Shake off any excess mixture.
Place a large skillet over medium heat and add oil. Once oil is hot, add lamb chops and sear for 4 to 5 minutes. Flip each chop and continue to sear for another 4 to 5 minutes or until panko mixture has browned and lamb has an internal temperature of 130˚F (for medium-rare doneness) or 140˚F (for medium doneness).
Remove from heat, lightly season with sea salt flakes and remaining sliced chives.
Why Panko is the Best Breading
Panko is a Japanese-style breadcrumb. It’s made of crustless bread that is processed in a way that the flakes don’t absorb as much oil as other breadcrumbs. This results in a crispier product overall when baked, air-fried or fried.
What to Serve with Our Lamb Chops
When we serve our panko-crusted lamb chops as an entree, there are so many amazing side dishes to serve with it that comes to mind. A few of our favorites are below!
If you have time, remove lamb chops from the refrigerator about 30 minutes before coating and cooking them. This will help with even cooking.
If you’re having an issue with the breading not sticking, you can bread the chops and refrigerate them (on a baking sheet lined with a cooling rack) for about 30 minutes to 1 hour, which will help the breading stick.
A crazy-delicious and very simple Parmesan and Panko-Crusted Lamb Chops Recipe, made in under 30 minutes! Our recipe is perfect to serve as an appetizer, but hearty enough to stand alone as the main course for dinner! Just pair the chops with a side of Roasted Cauliflower and some Buttery Spatzle and you have an incredible meal that will satisfy anyone!
In a shallow bowl combine flour, garlic powder and paprika. Whisk together.
In another shallow bowl combine panko, Parmesan, tarragon, and 1 tablespoon chives.Whisk together.
Generously season lamb chops with salt and pepper.
Dredge lamb chops in flour and shake off any excess.
Next dip lamb chops in beaten egg, shaking off any excess.
Finally dredge each lamb chop in the panko mixture until fully coated. Shake off any excess mixture.
Place a large skillet over medium heat and add oil.
Once oil is hot, add lamb chops and sear for 4 to 5 minutes.
Flip each chop and continue to sear for another 4 to 5 minutes or until panko mixture has browned and lamb has an internal temperature of 130˚F (for medium-rare doneness) or 140˚F (for medium doneness).
Remove from heat, lightly season with sea salt flakes and remaining sliced chives.
Notes
Tips and Tricks for Success
If you have time, remove lamb chops from the refrigerator about 30 minutes before coating and cooking them. This will help with even cooking.
If you’re having an issue with the breading not sticking, you can bread the chops and refrigerate them (on a baking sheet lined with a cooling rack) for about 30 minutes to 1 hour, which will help the breading stick.
We final have a classic Deviled Eggs Recipe for you all! We’ve made fun and quirky deviled egg recipes in the past, like our Fried Deviled Eggs, our Undeviled Eggs and our Deviled Hearts, but this is our first, more classic deviled eggs recipe on the blog! Deviled Eggs are not only delicious, but they’re so easy to make! We know there are a million recipes online, but a lot of them tend to be…
We final have a classic Deviled Eggs Recipe for you all! We’ve made fun and quirky deviled egg recipes in the past, like our Fried Deviled Eggs, our Undeviled Eggs and our Deviled Hearts, but this is our first, more classic deviled eggs recipe on the blog!
Deviled Eggs are not only delicious, but they’re so easy to make! We know there are a million recipes online, but a lot of them tend to be overly fussy or way too creamy. We also love seeing fun garnishes on the eggs and have included a list of some of our favorites!
How to Hard Boil Eggs
Before jumping into our deviled eggs recipe, we thought it would be a good idea to go over how to hard boil eggs. Our method is simple and results in perfectly hard cooked eggs every single time! No need to worry about overcooked, rubbery egg whites or yolks with greenish-grey rings around them ever again!
Place eggs into a large pot and fill with water until covered by 1 inch.
Place pot over high heat and bring water to a boil. Once water is boiling, cooking eggs for 10 minutes.
Remove eggs from pot and transfer to an ice bath. Allow eggs to sit for 10 minutes to cool completely before peeling and slicing in half lengthwise. That’s it!
How to Make Our Deviled Eggs Recipe
Process
Remove yolks from whites, into a mixing bowl, and transfer whites to a large plate. In a food processor combine egg yolks, mayonnaise, mustard, relish, and salt.
Process mixture until smooth, 30 seconds to 1 minute.
Transfer filling mixture to a piping bag or a resealable plastic bag and snip the tip until you have a 1/2 inch hole.
Pipe about 2 tablespoons filling into each egg white cavity.
Top with garnishes of choice serve immediately or refrigerate for about 15 minutes before serving (deviled eggs can be made up to 1 day ahead of time and stored in an airtight container in the refrigerator until ready to serve).
What are Southern Style Deviled Eggs?
Sweet relish and yellow mustard are two main components that make deviled eggs ‘southern style’.
While we use sweet relish in our recipe, we switched up the yellow mustard for dijon mustard for a more mild flavor, to allow for the tanginess of the relish to shine.
What if I Don’t Have a Food Processor?
You don’t need a food processor to make our deviled eggs recipe! Just mash all the egg yolk mixture ingredients in a mixing bowl with the back of a fork. Your filling mixture may not be as smooth, but it will still be delicious nonetheless!
Variations
One of the best things about deviled eggs is that there are SO many tweaks that can be made based on your personal preference!
Switch up the type of mustard! We’ve tried everything from yellow mustard, whole grain mustard, to spicy brown mustard. In the end we landed on dijon mustard because we liked the flavor the most, but use whichever mustard suits your fancy!
Try dill relish instead of sweet relish or even try using pickle juice. We love the tiny pops of sweet-briny flavor the sweet relish adds, but you can use dill relish if sweet relish isn’t your thing. Alternatively, you can also use pickle juice instead for a great pop of flavor without the added texture!
Add more mayo! We aren’t fans of overly creamy deviled eggs, but know that many people love extra creamy deviled eggs. If that’s you, then by all mean add more mayo for a creamier texture and flavor! We recommend starting with just an extra tablespoon and going from there.
Blend some cubed ham into your filling mixture. You read that right! Lots of recipes online include ham in the filling. Wild, right? I saw this for the first time during culinary school and it actually makes total sense! The ham adds a pleasantly salty and meaty flavor to the filling, without overwhelming the deviled egg. We recommend trying this out if you have a food processor, because we think it works best blended into the filling. (The same instructions apply for crumbled bacon for a bacon deviled eggs variation!)
Does the Yolk Mixture Have to be Piped into the Whites?
Absolutely not! This is purely done for esthetics. If you don’t have a piping bag, resealable plastic bag or just don’t want to deal with the fuss, simply spoon the filling into the wells of the hard boiled egg whites.
Make Ahead Instructions
Our deviled eggs can be made up to 2 days ahead of time.
If making 2 days ahead of time we recommend waiting to pipe the filling into the whites until the day of serving, to prevent the whites from drying out. Store the filling mixture directly in the piping bag/plastic bag (without cutting the tip and tying the open end to seal) or store in an airtight container with plastic wrap directly over the filling. Store egg whites in an airtight container. Place both the whites and yolk filling in the refrigerator until ready to use.
If making a day ahead of time, pipe filling into whites and store in an airtight container, in the refrigerator, until ready to serve. Garnish deviled eggs right before serving.
A simple and delicious Deviled Eggs Recipe! Our recipe is incredibly easy to make, very addicting and comes out perfect every single time! Top it with your favorite garnish to enjoy these delicious bites exactly how you want!
Remove yolks from whites, into a mixing bowl, and transfer whites to a large plate.
In a food processor combine egg yolks, mayonnaise, mustard, relish, and salt.Process mixture until smooth, 30 seconds to 1 minute.
Transfer filling mixture to a piping bag or a Ziploc bag and snip the tip until you have a 1/2 inch hole.
Pipe about 2 tablespoons filling into each egg white cavity.
Top with garnishes of choice serve immediately or refrigerate for about 15 minutes before serving (deviled eggs can be made up to 1 day ahead of time and stored in an airtight container in the refrigerator until ready to serve).
Notes
**1 deviled egg = 1 serving****Nutritional Information does not include topping/garnish options**Make Ahead InstructionsOur deviled eggs can be made up to 2 days ahead of time.If making 2 days ahead of time we recommend waiting to pipe the filling into the whites until the day of serving, to prevent the whites from drying out. Store the filling mixture directly in the piping bag/plastic bag (without cutting the tip and tying the open end to seal) or store in an airtight container with plastic wrap directly over the filling. Store egg whites in an airtight container. Place both the whites and yolk filling in the refrigerator until ready to use.If making a day ahead of time, pipe filling into whites and store in an airtight container, in the refrigerator, until ready to serve. Garnish deviled eggs right before serving.
I love Fried Pickle Chips – like really LOVE them! I don’t have them often and get excited if I see them on a menu. Unfortunately the last couple times I’ve gotten them I’ve been pretty disappointed. They arrived at the table in a big oily clump and were soggy. No thank you. I love our fried pickle chips so much because they’re always extra crispy and delicious. They’re simple to make, can be frozen…
I love Fried Pickle Chips – like really LOVE them! I don’t have them often and get excited if I see them on a menu. Unfortunately the last couple times I’ve gotten them I’ve been pretty disappointed. They arrived at the table in a big oily clump and were soggy. No thank you.
I love our fried pickle chips so much because they’re always extra crispy and delicious. They’re simple to make, can be frozen and one of the first snacks to disappear when making them for a crowd. I’ve provided baking and air fryer instructions too since not everyone likes frying at home and they make for a healthier option. We serve them up with our Homemade Ranch Dressing for the perfect pairing!
How to Make Our Fried Pickle Chips
Ingredients
Process
Preheat oil to 350°F. Firmly press pickle chips, in a single layer, between layers of paper towels or clean kitchen towels to remove any excess liquid/brine.
Place flour, eggs and panko in three separate shallow dishes. Dredge pickle chips in flour, shaking off any excess, followed by the egg and finally in the panko until fully coated.
Set coated pickle chips onto a baking sheet and place in the refrigerator for about 20 minutes.
Remove pickle chips from refrigerator and fry in batches, for about 2 to 3 minutes or until lightly browned and crisp. Drain onto paper towels (or a cooling rack lined with a baking sheet) and lightly season with salt and pepper. Repeat until all the pickle chips have been fried.
We love how easy these Fried Pickle Chips are to whip up!
Baking and Air-Frying Instructions For Fried Pickle Chips
Oven Instructions
Preheat oven to 375˚F. Once pickle chips have been panko coated, coat a baking sheet with cooking spray oil. Coat both sides of each pickle chip with cooking spray oil and transfer to the prepared baking sheet, spacing each about 1/2 inch apart.
Bake pickle chips for 8 minutes. Remove baking sheet from oven and flip each pickle chip. Place baking sheet back into the oven and bake for an additional 6 to 8 minutes or until golden brown.
Air Fryer Instructions
Preheat oven to 400˚F. Once pickle chips have been panko coated, coat an air fryer basket with cooking spray oil. Coat both sides of each pickle chip with cooking spray oil and transfer to the prepared basket, spacing each about 1/4 inch apart (this will have to be done in batches).
Air-fry pickle chips for 4 minutes. Flip each pickle chip and continue to air-fry for an additional 3 to 4 minutes or until pickle chips are golden brown.
Freezing Instructions
Line panko coated pickle chips onto a baking sheet in a single layer, making sure the chips are not touching one another. If one baking sheet isn’t enough, place a piece of parchment paper over the first layer of pickle chips and repeat with remaining pickle chips.
Place baking sheet in freezer and freeze until all pickle chips are frozen, at least 2 hours. Transfer frozen pickle chips to a resealable freezer bag. Remove as much air from the bag as you can and seal. Place bag into freezer for up to 3 months.
Tips and Tricks for Success
Firmly pat the pickle chips dry with paper towels or clean dish towels to avoid any soggy fried pickle chips.
Press the panko breadcrumbs firmly onto the pickle chips. This will help the coating to stick to the pickle chips once they are fried.
Refrigerate the panko coated pickle chips. This will help the coating to stick to the pickle chips once they are fried.
Our Fried Pickle Chips are easy to make, delicious and really pack a big crunch! They're great appetizers for any game day or casual get together. We promise you won't find a soggy fried pickle chip in the bunch!
Firmly press pickle chips, in a single layer, between layers of paper towels or clean kitchen towels to remove any excess liquid/brine.
Place flour, eggs and panko in three separate shallow dishes.
Dredge pickle chips in flour, shaking off any excess, followed by the egg and finally in the panko until fully coated. Set coated pickle chips onto a baking sheet lined with parchment and place in the refrigerator for about 20 minutes.
Remove pickle chips from refrigerator and fry in batches, for about 2 to 3 minutes or until lightly browned and crisp.
Drain onto paper towels and season lightly with salt and pepper. Repeat until all the pickle chips have been fried. Top with sliced chives and serve immediately with homemade ranch dressing.
Video
Notes
Baking and Air-Frying Instructions for Fried Pickle ChipsOven InstructionsPreheat oven to 375˚F. Once pickle chips have been panko coated, coat a baking sheet with cooking spray oil. Coat both sides of each pickle chip with cooking spray oil and transfer to the prepared baking sheet, spacing each about 1/2 inch apart.Bake pickle chips for 8 minutes. Remove baking sheet from oven and flip each pickle chip. Place baking sheet back into the oven and bake for an additional 6 to 8 minutes or until pickle chips are golden brown.Air Fryer InstructionsPreheat oven to 400˚F. Once pickle chips have been panko coated, coat an air fryer basket with cooking spray oil. Coat both sides of each pickle chip with cooking spray oil and transfer to the prepared basket, spacing each about 1/4 inch apart (this will have to be done in batches).Air-fry pickle chips for 4 minutes. Flip each pickle chip and continue to air-fry for an additional 3 to 4 minutes or until pickle chips are golden brown.Freezing Instructions for Fried Pickle ChipsLine panko coated pickle chips onto a baking sheet in a single layer, making sure the chips are not touching one another. If one baking sheet isn’t enough, place a piece of parchment paper over the first layer of pickle chips and repeat with remaining pickle chips.Place baking sheet in freezer and freeze until all pickle chips are frozen, at least 2 hours. Transfer frozen pickle chips to a resealable freezer bag. Remove as much air from the bag as you can and seal. Place bag into freezer for up to 3 months.Tips and Tricks for Fried Pickle Chips Success
Firmly pat the pickle chips dry with paper towels or clean dish towels to avoid any soggy fried pickle chips.
Press the panko breadcrumbs firmly onto the pickle chips. This will help the coating to stick to the pickle chips once they are fried.
Refrigerate the panko coated pickle chips. This will help the coating to stick to the pickle chips once they are fried.
POLENTA FRIESWe both love these baked Polenta Fries so much! They’re crisp on the outside, creamy on the inside and best of all, they’re baked! We love serving them as a appetizers because they’re so snackable, but they also make a re…
POLENTA FRIES
We both love these baked Polenta Fries so much! They’re crisp on the outside, creamy on the inside and best of all, they’re baked! We love serving them as a appetizers because they’re so snackable, but they also make a really delicious side dish for simple dinners…
Make ringing in the new year delicious and memorable with 30 of our best New Year’s Eve Appetizers. From meatballs to dips and everything in between, these appetizers are perfect for an intimate night in or a big party with all of your friends! New Year’s Eve Appetizers are one of our favorite things about new years parties. And yes, even snuggling up on the couch watching the ball drop is cause for an appetizer…
Make ringing in the new year delicious and memorable with 30 of our best New Year’s Eve Appetizers. From meatballs to dips and everything in between, these appetizers are perfect for an intimate night in or a big party with all of your friends!
New Year’s Eve Appetizers are one of our favorite things about new years parties. And yes, even snuggling up on the couch watching the ball drop is cause for an appetizer or two!
Regardless of how you are celebrating, you can still have all the good food. Appetizers are one of our favorite courses, so we have no shortage of recipes. Below you will find the collection of our best New Year’s Eve Appetizers, hand-picked with celebrating in mind!
Our New Years’ Eve Appetizer round-up has a variety of recipes that are easy to make ahead, packed with flavor and totally unique.
1. Honey Brûléed Brie – This recipe is our go-to, which is why it’s starting off our list of New Year’s Eve appetizers. It’s a super easy low maintenance new years appetizer. Serve with crackers or veggies, even some charcuterie and you are good to go!
2. Corn Cakes – Our Corn Cakes recipe is one of my favorite appetizers on the blog. I love how crispy these corn cakes get, and if you happen to be able to get fresh corn, the snappy corn paired with the crispy exterior of these corn cakes is the best thing ever.
3. Spinach and Artichoke Stuffed Beignets – What’s better than the fan-favorite spinach and artichoke dip? When it’s stuffed inside of a fried pocket of delicious dough!
4. Charcuterie Flatbreads – This easy new years eve appetizer is no bake! All this recipe requires is good quality ingredients. Cut the flatbread up into little pieces for more of a finger food vibe.
5. Prosciutto topped Cucumber Crostini – Another great no-bake new years eve appetizer. I love the fact that this appetizer is on the healthier side and is low-carb! The sweetness from the berries pairs so well against the rich and salty prosciutto. If you can’t find crème fraîche sour cream makes an excellent sub
6. Roasted Cherry Tomatoes Whipped Feta on Toast Points – In LA we have the prettiest heirloom cherry tomatoes right now. If you can find somewhere you are, then this simple recipe is a great way to capture those fresh tomato flavors! Swap out the whipped feta for whipped goat cheese for a less salty and more tart spread!
7. Chipotle Chicken Sheet Pan Nachos – This is usually our go-to game-day appetizer recipe, but I thought I would include it because I have a vision. If you plan to get boozy, prep these out as much as you can, and when the time is right (like 12:30? 1 am?), pop these into the oven and have yourself a delicious happy new years snack. Good plan, right?
8. Savory Cheese and Herb Waffles – This is another easy appetizer for new years eve. You can make the batter ahead of time and cook the waffles when you are ready. Top with cheese, prosciutto, and some fresh herbs, and you have yourself an incredibly delicious easy appetizer!
9. Classic Deviled Eggs – Is it really a party if someone doesn’t break out the deviled eggs? Take note of some of the fun topping combinations to take this classic dish to the next level for your new year’s eve bash!
10. Butter Board – Impress your party guests with this Tik Tok famous butter board. Topped with fresh herbs, citrus, crushed nuts, and a delicate drizzle of honey, this butter board is as beautiful as it is delicious.
11. Pull Apart Pizza Bread – We all love pizza rolls, but for a New Years party? Add a touch of elegance with this pull apart pizza bread. All the taste of pizza in a pretty little package that guests can help themselves to.
Delicious New Years Eve Dips
1. Buffalo Chicken Dip – This easy to make dip is packed with so much flavor and is always a crowd-pleaser! Serve it with delicious crostini or crudite!
2. Roasted Onion Dip – We love the subtle flavor of this creamy roasted onion dip. It’s so good! While it’s meant to be a dip, we also love using it as a spread for sandwiches, flatbreads, and more!
3. Crock Pot Beer Cheese Dip – One of the easiest dips out there (thanks to our slow cooker!), there’s no better way to ring in the new year than with this gooey, cheddar cheese dip with all the pretzel, cracker fixings you could want!
4. Spiced Lamb Filled Roasted Garlic Hummus – We love this dip that also has a fun protein in the middle, making this one rich and savory dish that guests always love! Make all the components ahead of time, and when ready to serve, gently reheat the lamb and pour it into the center of the creamy hummus!
5. Hot Crab Dip – Impress your guests with this flavor-packed dip that’s basically a delicious crab cake in dip form! It’s so easy to throw together, decadent, and absolutely delicious! Another amazing way to ring in the new year!
6. Spinach and Artichoke Dip – Make this restaurant classic at home–even better! Spinach and artichoke dip is always a party favorite. You can make this dip up to two days ahead of time and heat it just before serving. It’s the perfect dip for baguettes, tortilla chips, and even raw veggies!
7. White Queso Dip with Savory Herb Churros – Nothing beats the addicting flavor of white queso dip, except maybe the savory churros dipped into it! While the churros are best served just after being fried, you can serve this queso dip with tortilla chips if you bring this dish to the party as a passing dish. Keep the queso warmed in a small crock pot on the “keep warm” setting.
8. Korean Corn Cheese – This recipe is one of the easiest appetizers we have on the blog, which is why I added it to our easy appetizers for New Years Eve list. You can make the mixture ahead of time and bake when you’re ready. We love to serve this new years eve appetizer with chips, but it goes well with cut up vegetables.
9. Simple Ceviche – The only thing that makes the fresh flavors and elegant look of ceviche better is how easy it is to make! Toss this quick and easy appetizer together before your party and serve it alongside crispy tostadas and extra lime wedges!
Our Most Popular New Years Eve Appetizers
1. Savory S’mores – Kind of similar to our Honey Brûlée Brie appetizer that we linked above, this is a little unique. We have a yummy herb and cheese cookie recipe (but you can use store-bought crackers to cut down on time), topped with prosciutto and a cube of melty brie, then drizzled with honey. Basically, the perfect New Year’s Eve appetizer – ever.
2. Halloumi Nuggets – These are little, delicious nuggets of salty cheese that are so very addicting. We pair ours with a simple Marinara Sauce, but they would also be delicious with ranch or romesco! No new year’s eve party should be without these crispy, cheesy mini bites! Make a bunch and serve them on a big platter, and your guests will be so happy munching on these while sipping champagne cocktails all night!
3. Pizza Wheels – Think of these as the more delicious more adult version of pizza rolls. These are insanely good, and although we have them here on this list of New Years’ Eve Appetizers, I think this recipe is completely a suitable dinner. We made ours with pepperoni, but you can stuff them with your favorite pizza toppings like sautéed mushrooms and bell peppers, and caramelized onions for a vegetarian-friendly version!
4. Hush Puppies – These delicious balls of savory, green onion cornmeal kind of taste like cornbread but a lighter, airier version. We paired these delicious balls of goodness with a spicy honey drizzle. You can also add some crumbled bacon or chopped shrimp into the batter to really take them over the top! You will want more, make a double batch because these little bites are THAT good
5. Coconut Shrimp – Instead of traditional shrimp cocktail, serve this coconut shrimp with mango salsa for an elegant and tasty new years eve finger food. They’re easy to make ahead of time and pop into the air fryer, deep fryer, or oven just before serving!
7. Potstickers – People love this recipe! This is a great New Years Eve Appetizer recipe because you can make these ahead and pan fry when you are ready. Make a double batch and freeze some for later!
8. Fried Burrata – This is a delicious one! We fried a whole ball of burrata and then added it to a pool of romesco sauce. It’s so good. Just make sure to handle the burrata carefully while you are breading it so it doesn’t break and you will be good to go! Pair it with some of your favorite cocktails for the best New Years Eve situation!
9. Bruschetta – Just a few simple ingredients is all you need for this classic recipe. Fresh tomatoes, basil, garlic and oil combine for an intensely flavorful spread. Serve it on top of a sliced and toasted baguette for an easy appetizer that will disappear in no time.
10. Last but not least we have this recipe for Mozzarella Sticks with Wonton Wrappers. We love this recipe because the wonton wrappers really make the prep for this recipe go quick. They also make for a super crispy exterior. Serve with a simple marinara sauce and/or ranch!
THE BEST CHRISTMAS APPETIZERSChristmas appetizers are one of our favorite things we look forward to every year! This year Christmas will undoubtedly look different for everyone, but that doesn’t mean you have to skip out on the good party food! A…
