Name: Low Carb "Fried" Pickles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 28 servings
Ingredients: 24 ounces dill pickle chips; 2 eggs; 1/2 cup heavy cream; 2 tablespoons water; 1/2 cup Parmesan cheese (grated); 1/4 cup almond flour (or almond meal); 1 teaspoon taco seasoning; 1/4 teaspoon salt; 1/8 teaspoon pepper; Ranch dressing (for dipping)

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In a mixing bowl, beat together eggs, cream, and water.

To a second mixing bowl, add Parmesan cheese, almond flour, and taco seasoning. Use a fork to stir until evenly combined.

Spread out the pickle chips on a paper towel.

Dredge the pickle chips in the almond/cheese mixture, then dunk in the egg wash, and return to the cheese mixture for a final coating.

Place the coated pickles on a foil-lined baking sheet, coated with non-stick cooking spray. (You can skip the foil and cooking spray and use parchment paper instead, if you prefer.)

Broil for 3 to 5 minutes on each side, until golden brown.

Serve with ranch dressing or your dip of choice.

Low Carb "Fried" Pickles

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