By Christie Vanover | Published April 29, 2012 | Last Updated December 28, 2022
Driving home from work one day, I started craving fried pickles and that set my mind in motion. I wanted to create something with the same flavors, but less calories. That’s how the Ranch Pickle Chip Crackers were born.
Crackers are very easy to make from scratch. Just combine 1 cup flour, 3 tablespoons butter, 1 tablespoon olive oil, seasoning and ¼ to ⅓ cup liquid.
For these crackers, my liquid of choice was freshly chopped dill pickle spears. I recommend chopping your own pickles instead of using relish because relish is full of added ingredients like corn syrup.
Instead of dunking the crackers in ranch, I put the ranch seasoning in the crackers. You could add a little dill, too, I just didn’t have any in the pantry.
Lastly, I wanted to mimic the crunch of the fried pickle, so I topped the crackers with a little bit of panko and Parmesan before baking.
Ranch Pickle Chip Crackers
- 1 cup flour
- 3 tablespoons butter
- 1 tablespoons olive oil
- 1 tsp. powdered ranch dressing mix
- ¼ cup chopped dill pickle 2 spears
- ¼ cup panko bread crumbs
- 1 tablespoons grated parmesan
- ½ tsp. kosher salt
- In a food processor, pulse together the flour and butter. Add the oil and ranch seasoning and pulse again.
- Add in the chopped dill pickle and process until the dough forms into a ball.
- Place a Silpat liner on the counter and roll the dough out onto the Silpat to about ⅛-inch thickness.
- Using a cookie cutter, cut out the crackers and peel away the excess dough. Place the Silpat on a baking sheet.
- Combine the panko, parm and salt and sprinkle on top of the crackers. Using the palm of your hand, slightly press the crumbs into the crackers.
- Bake in a 400-degree oven for 12 minutes.
- Allow to cool and snack. Each cracker has about 10 calories.
This estimate was created using an online nutrition calculator