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Baked pickle fries

Name: Baked pickle fries
Prep time: 15 min
Cook time: 20 min
Yield: 3 snack portions
Ingredients: 300 g drained dill pickle spears; 40 g plain flour; 1 egg; 70 g panko breadcrumbs; 1/2 teaspoon sweet paprika; 1/4 teaspoon ground black pepper; 1 tablespoon neutral oil; 120 g plain thick yogurt; 2 teaspoons Dijon mustard

Oven-baked dill-pickle spears with a panko crust and mustard yogurt dip, made for a tray rather than a crowded frying pan.

By PickleRadio editorialUpdated 18 September 2026

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Golden breadcrumb-coated pickle spears on a tray with mustard yogurt dip.

In this guide5 sections

Yield: 3 snack portions. Prep time: 15 minutes. Cook time: 20 minutes.

Quartered pickles give you a substantial sour centre beneath a thin crust. Choose firm medium pickles and cut them lengthways; huge, soft pieces take longer to heat and are difficult to turn without breaking. Serve the tray while the coating is still hot and dry.

These are cucumber pickles coated and baked, with no potatoes involved. If you want smaller bites, air-fryer pickle chips use the same sort of crisp coating on coins.

Arrange the coating station

Leave the drained spears on a towel while you measure the coating ingredients. Blot the cut sides as well as the skins. A wet cut surface makes the flour clump instead of forming a light first layer.

Use a large tray so each spear has a little bare space around it. Put the dipping sauce in its own bowl rather than spooning it over the tray. That lets everyone choose the amount and keeps the last few spears from soaking.

Flour, beaten egg and breadcrumbs set beside drained pickle coins and spears.

Ingredients

300 g drained dill pickle spears
40 g plain flour
1 egg
70 g panko breadcrumbs
1/2 teaspoon sweet paprika
1/4 teaspoon ground black pepper
1 tablespoon neutral oil
120 g plain thick yogurt
2 teaspoons Dijon mustard

Method

Heat the oven to 220°C conventional or 200°C fan. Line a large baking tray with baking paper.
Dry the pickle spears. Mix flour with paprika and pepper in one shallow dish, beat the egg in another, and put panko in a third.
Dry the cut sides of the spears before coating them.
Dust each spear with flour, shake off excess, dip in egg and press into the crumbs, including the ends.
Press crumbs along the cut sides and the ends of each spear.
Set the spears apart on the tray. Brush the crumb surfaces lightly with the oil.
Bake for 18–22 minutes, turning carefully halfway through, until golden and the coating is cooked. Remove any smaller pieces that brown early.
Turn carefully and remove smaller spears if they brown first.
Stir mustard into yogurt and serve it beside the hot spears.

Keep the second side intact

Slide a thin spatula beneath a spear before lifting it. If the crust is still very soft and sticks, give it another minute before trying again. Tongs squeezed hard around the middle can strip the coating from an otherwise good piece.

Make only what you intend to serve hot: this is a better texture fresh from the oven than packed into tomorrow’s lunchbox. For a cold make-ahead snack, choose pickle pinwheels from the recipe collection.