Nutritional Wisdom with Carly Pollack

Oven “Fried” Pickles

2 cups dill pickles, sliced
1/2 cup almond flour
1/2 cup coconut flour
1/4 tsp smoked paprika
1/2 tsp chili powder
1/4 cup fresh parsley, finely chopped
1/2 cup coconut milk (canned)
coconut oil
sea salt, to taste
black pepper, to taste

Preheat your oven to 425F. Drain the pickles and pat them dry with paper towels. In a bowl, combine the almond flour, coconut flour, smoked paprika, fresh parsley, and salt and pepper to taste. In another bowl, combine the coconut milk and the chipotle powder. Dip each pickle slice in the coconut milk mixture and then in the flour mixture, making sure they are well coated. Heat up an empty baking sheet in the oven 3 to 5 min until it gets really hot. Grease the baking sheet with coconut oil and place the pickles on the hot sheet. Place the baking sheet back in the oven and cook the pickles for 10 minutes, turning them halfway through. Serve warm.

1 Batch