Go Back
Print Recipe

Vegan Baked Pickles with Ranch Dipping Sauce

Prep Time10 minutes
Cook Time15 minutes
Servings: 20 pickle spears

Ingredients

  • 5 medium/large pickles each cut into quarters into spear-like shapes

Wet Batter

  • 1/2 cup flour I've used AP flour or chickpea flour before
  • 1 tbsp cornstarch
  • 3/4 cup non-dairy milk
  • 1/2 tsp paprika
  • 1 tsp each garlic powder and onion powder
  • 1 tbsp nutritional yeast optional
  • Dash of salt and pepper

Dry Crumb Mix

  • 1 cup plain panko breadcrumbs
  • 1 tsp each dried dill and dried parsley

Ranch Dip

  • 1 cup vegan mayo
  • 1/8 cup non-dairy milk
  • 1 tsp apple cider vinegar
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt
  • 1/4 tsp ground pepper
  • 1/2 tsp dill
  • 1/2 tsp parsley

Instructions

  • Preheat oven to 450F and line baking sheet(s) with parchment
  • Cut the pickles and dry them slightly on a clean towel
  • Mix the wet batter ingredients in a small bowl
  • Mix the dry crumb ingredients together in a shallow dish
  • One by one, dip the pickle spears in the wet batter, tap off excess, and coat them in the dry crumbs
  • Place on baking sheet and spray with oil (optional)
  • Bake for 5-8 minutes each side, flipping the pickles in between.
  • Remove from over when the breadcrumbs are golden
  • While in the oven, mix together the ranch ingredients until smooth
  • Serve together while still hot!