And for a bonus, buttermilk dipping sauce. Straight from the Great Guy Fieri!
Ingredients
4 medium-sized dill pickles
1 1/4 cups panko breadcrumbs
1 tsp garlic powder
1/2 tsp paprika
1/4 tsp salt
1/4 tsp cracked black pepper
3/4 cup all purpose flour
1 cup nondairy milk
1/4 cup raw, unsalted cashews, soaked in water for at least 1 hour (up to overnight)
1 tsp hot sauce
For the buttermilk dipping sauce
Leftover cashew cream from the dill pickle chips (see below)
2 tsp dried dill
1 tsp onion powder
1 handful of fresh parsley
2 tbsp vegenaise (or mayonnaise)
1/2 tsp apple cider vinegar
juice of 1/2 lemon
1/2 tsp salt
1/4 tsp cracked black pepper
Instructions
1. Slice pickles into 1/2 inch thick discs. Put panko breadcrumbs into a food processor and pulse 10-20 seconds with garlic powder, paprika, salt and pepper.
2. Combine nondairy milk and cashews and blend until smooth and frothy. Mix cashew cream with hot sauce and place in a shallow dish. Put flour and breadcrumbs in separate dishes.
3. Bread pickles in the following order: flour, cashew cream and finally breadcrumbs.
4. Place on an oiled (or lined with parchment) baking sheet and bake at 425 degrees F for 25 minutes, flipping once halfway through.
5. For the dipping sauce, combine the leftover cashew cream from the pickle dredging, and the rest of the sauce ingredients and let sit while pickles are baking.
6. Serve warm!
courtesy of: http://www.guygonevegan.com/guy-fieri-recipe-crispy-oven-fried-pickles-with-buttermilk-dipping-sauce/
