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Oven Fried Pickles (Gluten-free), with Avocado-Dill Aioli Sauce for dipping!

Oven Fried Pickles (Gluten Free) with Avocado-Dill Dipping Sauce

  • Author: WifeyChef
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 60 slices 1x


Fried pickles get a healthy makeover with these oven-fried pickles (gluten-free & guilt free). Accompanied by an avocado-dill sauce for your dipping pleasure!



For the fried pickles:

  • 1 jar Hamburger Dill Slices (24 oz)
  • 1 cup gluten-free breadcrumbs/panko (may need more or less depending on pickle size)
  • 1/3 cup gluten-free flour
  • 2 eggs, beaten lightly
  • 1 tsp garlic powder
  • 1/2 tsp dried dill
  • 1/2 tsp cajun seasoning
  • 1/4 tsp white pepper
  • Salt, to taste
  • Spray cooking oil

For Avocado-Dill Sauce:

  • 1 small avocado, halved
  • 1/4 cup fresh dill, minced
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice
  • 1/4 cup mayonnaise
  • 1/2 tsp chipotle chili powder
  • 1 tsp avocado or olive oil (adjust amount as needed for desired consistency)
  • Salt, to taste


  1. Pre-heat oven to 425. Drain pickles & place on a large, paper-towel lined surface to dry off. Line a baking sheet with foil; place a wire rack on top, generously spraying rack with cooking oil. Now assemble your ‘pickle station’; placing 3 shallow dishes side-by-side. In left dish: add flour. In middle dish: add egg wash. In right dish: add breadcrumbs, garlic powder, dill, cajun seasoning, white pepper, and salt. Mix to combine.
  2. Now, time to bread ’em! Pat pickles dry with a paper towel. Coat one pickle slice at a time, evenly on both sides. Move in 3 stages, Left-Right. First stage: toss pickle in flour.
  3. Second stage: coat pickle in egg wash, shaking off any excess.
  4. Third stage: dredge pickle in breadcrumbs, packing generously all over and patting in place.
  5. Finally, place each pickle on prepared wire rack that has been sprayed with cooking oil
  6. Bake pickles in oven for 12 minutes, or until they begin to brown. In the meantime, prepare the aioli: combine avocado, garlic, fresh dill, mayonnaise, lemon juice, chipotle chili powder, avocado or olive oil, and salt into a food processor. Pulse until smooth, thick, and creamy. (You may also use a blender on low.)
  7. Serve pickles immediately, with avocado-dill sauce on the side. DEMOLISH.


  • We prefer the Vlasic brand hamburger dill pickle chips, because they were the thickest of the brands we tried.
  • DON’T use “bread and butter” pickles for this, unless you are some sort of sicko. While experimenting to find the brand of pickles I liked best, I casually grabbed a jar of these. Ummm… these are sweet pickles folks. So wrong- they should really put a warning on the label. ANYWHO, “bread & butter pickles” stands for “don’t buy me” in case you want to warn others
  • Use whatever mayo you’d like! In an effort to maintain the “healthier version” theme of the recipe, I used an avocado-oil based mayonnaise (no corn or canola oil). The brand was “Chosen Foods Avocado Oil Mayo”.


  • Serving Size: 6 slices