Parmesan Fried Pickles
Okay, so I totally get sucked into those “so easy it has to be fake” viral recipes. So, I figured I’d start testing a few of them, so you don’t have to waste your time (or your parmesan) on duds. And trust me, I’ll always give it to you straight.
Two ingredients. One pan. Thirty minutes in the oven. That’s it. No whisking, no flipping, no kitchen disasters.
As for flavor…it’s a YES from me. If you’re a parmesan and pickle person (and you should be), this is your moment. The texture was that perfect middle ground: crispy enough to make noise, but not so crunchy it feels like you’re chewing gravel. No extra seasoning needed either. These little guys hold their own.
I’d 100% make them again…just chop them into bite-sized pieces, toss ’em in a bowl, and enjoy!
Quick Tips:
Use parchment paper, not foil. Cheese sticks to foil like glue, and we’re not here for that mess.
Drain those pickles. Dab them with a paper towel so you don’t end up with a soggy cheese puddle.
Shredded parm only. The pre-grated powdery stuff won’t melt or crisp up the same. Go for the real deal.
Space matters. Don’t pile the pickles — keep it a single layer so each one gets the crispy cheese treatment.
Let it cool before breaking. Straight from the oven it’s molten lava. Give it a few minutes to crisp up and hold shape.
Not into dill? Try bread and butter pickles if you’re into sweet and salty chaos — it actually slaps.
Parmesan Fried Pickles (Viral Snack Edition)
Okay, so I totally get sucked into those “so easy it has to be fake” viral recipes. So, I figured I’d start testing a few of them, so you don’t have to waste your time (or your parmesan) on duds. And trust me, I’ll always give it to you straight.
Two ingredients. One pan. Thirty minutes in the oven. That’s it. No whisking, no flipping, no kitchen disasters.As for flavor…it’s a YES from me. If you’re a parmesan and pickle person (and you should be), this is your moment. The texture was that perfect middle ground: crispy enough to make noise, but not so crunchy it feels like you’re chewing gravel. No extra seasoning needed either. These little guys hold their own.
I’d 100% make them again…just chop them into bite-sized pieces, toss ’em in a bowl, and enjoy!
Ingredients
Instructions
- Preheat your oven to 400°F.
- Line a baking sheet with parchment paper.
- Sprinkle half the Parmesan in an even layer on the parchment.
- Add your pickle slices in a single layer.
- Blanket the pickles with the remaining parmesan.
- Bake for 30 minutes, or until the cheese is golden & bubbly.
- Let it cool for a few minutes, then use a spatula or fork to break it up into bite-sized chunks. Enjoy!
