Pickle Chips are dipped in buffalo sauce, then rolled in a spicy Rice Chex mixture and baked golden brown for the perfect gluten-free & vegetarian snack!
Today I’m taking traditional pickle chips and making them even more delicious by adding buffalo sauce, making them gluten free with a rice chex batter and making them healthier by baking instead of frying!
While this version of pickle chips is healthier and lower in calories, don’t you worry, you’ll still get that oh-so-scrumptious crispy exterior and an extra kick of spice and flavor from the buffalo sauce!
This recipe has been a hit since it first appeared on the blog in January 2013! It’s the perfect game day or party snack, that’s also so easy to make!
- 2 eggs
- ¼ cup buffalo sauce
- 4 cups rice chex
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp black pepper
- ½ tsp crushed red pepper
- 1 jar (25 oz) dill pickle chips (drained)
- ¼ cup blue cheese or ranch dressing (for dipping)
In a shallow bowl, whisk together the eggs and buffalo sauce, set aside.
Place the rice chex, garlic powder, paprika, black pepper and red pepper in a food processor.
Combine until a fine crumb mixture forms then place in another shallow bowl.
Now it’s time to set up the “pickle makin’ station”.
Dip the pickle chips in the buffalo egg mixture, then cover them in the seasoned rice chex.
Place them on a wire rack on top of a baking sheet.
Broil on low on the middle shelf of the oven for 8-10 minutes.
Serve with a side of blue cheese or ranch dressing for dipping!
Perfect game-day snacking for vegetarian and gluten-free friends!
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