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Key takeaways
- Squeeze the blended pickles in a towel until almost no liquid comes out, then press again between paper towels.
- Press the strips to about 1/2 inch and flip them partway so both sides meet the pan.
- Cool them 5 minutes on the pan. They firm up as the cheese sets.
In this post4 sections
What we found, and what we are guessing
We could read only one full version of the baked cheddar, egg and pickle method, a short recipe that blends the pickles, squeezes out as much moisture as possible and bakes the mix at 400°F for 20 minutes. It calls removing the moisture the key step. The other pickle recipes we read are a different dish: sliced pickles coated in Parmesan and almond flour or pork rinds, then broiled or air-fried. They agree on one thing, patting the pickles dry before coating. We found no readable reader comments on a baked version. Everything else here, the strip size, the flip and the timing, is ours and gets tested in our kitchen.
There is no sugar added in this recipe.
Watch the reel by @ketosnackz on Instagram
Tested recipe
Crispy Cheddar Pickle Fries
Dill pickles blended and squeezed dry, mixed with cheddar and an egg, shaped into thin strips and baked at 400°F, flipped partway. About 40 minutes, one sheet pan.
Ingredients
Fries
- 2 cups firm dill pickle spears, drained; about 6 spears; crisp ones, not soft
- 1 cup shredded cheddar, about 4 oz, shredded from a block
- 1 large egg, lightly beaten
- 1/4 tsp black pepper
- 1/4 tsp garlic powder, optional
To serve
- 1/2 cup ranch or plain Greek yogurt dip, for dipping
Steps
Heat the oven to 400°F with a rack in the middle. Line a baking sheet with parchment.
Cut the pickles in chunks and pulse in a food processor or blender until finely minced, like coarse crumbs, not a puree.
Pour the pickles into the middle of a clean kitchen towel, gather the corners and twist hard over the sink until almost no liquid comes out. Unfold, then press again between dry paper towels. This is the step that decides whether the fries crisp.
Stir the dry pickles, cheddar, egg, pepper and garlic powder, if using, until it holds together when you squeeze a handful.
Divide the mixture into 8 portions. On the parchment, press each into a flat strip about 3 1/2 inches long, 3/4 inch wide and 1/2 inch thick, keeping them 1 inch apart.
Bake 12 minutes. Slide a thin spatula under each fry and flip it gently, then bake 6 to 10 minutes more, until the edges are deep golden and the tops look dry.
Cool on the pan for 5 minutes so they firm up. Serve with the dip.
Notes
- Wet pickles are the one thing every version we read warns about. If your fries spread flat or stay soft, squeeze the pickles harder next time.
- We could read only one version of this exact method, so expect to adjust it. Tell us how long each side needed and whether the underside crisped.
- Do not add salt. Pickles and cheese are both salty.
- Contains egg and dairy.
- The reel gives 400°F for 20 minutes. The flip, strip size and cool-down are ours and untested.
Swaps
- Add 1 tsp baking powder to the mix, as the version we read lists it as optional; untested here.
- Use pepper jack in place of cheddar; untested.
- Bake on a wire rack set over the sheet so air reaches the underside; untested.
Storage and reheating
Storage: Cool, then refrigerate in a covered container within 2 hours. They keep up to 3 days but lose their crisp. We have not tested freezing.
Reheating: Reheat on a baking sheet in a 400°F oven for 5 to 8 minutes, until hot all the way through (165°F) and crisp at the edges.
Where this recipe comes from
- Inspired by Crispy Pickle Fries on Umami.
- The idea came from this reel by @ketosnackz.
What to serve with pickle fries
Serve them with ranch or a plain Greek yogurt dip, next to a burger, a sandwich or a bowl of soup. Fresh cucumber slices on the side keep the plate light.
Every recipe from Diane's reels in one printable book: the Healthy Recipes Cookbook.
Frequently asked questions
Why are my pickle fries soft?
Too much moisture is the likely cause. Squeeze the blended pickles in a towel until almost no liquid comes out, then press them again between paper towels, and press the strips thin.
Can I use an air fryer?
We have not tested it. Start by lining the basket with parchment and checking a few minutes earlier than the oven time.
Are these the same as fried pickles?
No. Fried pickles are sliced pickles in a breaded coating. These are blended pickles mixed with cheese and egg and shaped into fries.
