Buffalo Pickle Chips are pickle slices dipped in buffalo-flavored egg wash, coated with a seasoned Rice Chex crumb, and baked until crisp—an easy, gluten-free, vegetarian snack perfect for game day or any gathering.
This version takes classic pickle chips and elevates them with spicy buffalo sauce and a crunchy Rice Chex coating. Instead of frying, the chips are baked and broiled to create a golden, crispy exterior while staying lighter in calories. The result is a tangy, spicy bite with a satisfyingly crunchy texture—ideal for serving with blue cheese or ranch for dipping.
This crowd-pleasing recipe has been popular on the blog for years. It’s simple to prepare, naturally gluten-free when using Rice Chex cereal, and suitable for vegetarian guests. The buffalo flavor gives each chip a pleasant heat, while the seasoned Chex crumbs add savory depth and crispness.
Ingredients
- 2 large eggs
- ¼ cup buffalo sauce
- 4 cups Rice Chex cereal
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp black pepper
- ½ tsp crushed red pepper flakes
- 1 jar (about 25 oz) dill pickle chips, drained
- ¼ cup blue cheese or ranch dressing, for dipping
Instructions
- Preheat your oven and prepare a baking sheet with an oiled wire rack placed on top. This lets hot air circulate and helps the coating get crispy.
- In a shallow bowl, whisk together the eggs and buffalo sauce until smooth. Set aside.
- Place the Rice Chex cereal, garlic powder, paprika, black pepper, and crushed red pepper in a food processor. Pulse until the mixture becomes fine crumbs. Transfer the crumbs to a shallow bowl for coating.
- Working in batches, dip each drained pickle chip into the buffalo egg mixture, letting excess drip off, then press both sides into the seasoned Rice Chex crumbs until well coated.
- Arrange the coated pickle chips on the oiled wire rack so they sit single-layer without touching. This helps them brown evenly.
- Bake on the middle oven shelf under low broil or on a high-bake setting for about 8–10 minutes, or until the coating is golden brown and crisp. Watch closely near the end to avoid burning.
- Remove from the oven and let the chips cool briefly on the rack. Serve warm with blue cheese or ranch dressing for dipping.
Notes & Tips
- Drain the pickle chips thoroughly to prevent the coating from sliding off. Pat them lightly with paper towels if needed.
- A wire rack set over a baking sheet is essential for even crisping; if you don’t have one, place the chips directly on a parchment-lined sheet and flip carefully halfway through baking.
- Adjust the spice level by using more or less buffalo sauce, or swap crushed red pepper for smoked paprika for a milder smoky flavor.
- For a dairy-free dip option, choose a plant-based ranch or skip the dip entirely—these chips are flavorful on their own.
Serving Suggestions
These Buffalo Pickle Chips make a standout appetizer for game day, potlucks, or casual parties. Serve them piled on a platter with bowls of blue cheese and ranch dressing, or pair them with other finger foods like sliders, wings, or vegetable platters to balance the heat.
Storage & Variations
Store any leftovers in an airtight container in the refrigerator. Reheat briefly in a hot oven to restore crispness before serving.
Variations: Try different flavored hot sauces in place of the buffalo sauce, add chopped fresh herbs to the Chex crumbs for brightness, or use waffle-cut pickle chips for extra surface area and crunch.
Nutrition (approximate per serving)
- Calories: 19 kcal
- Carbohydrates: 3 g
- Cholesterol: 9 mg
- Sodium: 270 mg
- Potassium: 28 mg
- Vitamin A: 145 IU (approx.)
- Vitamin C: 0.8 mg
- Calcium: 22 mg
- Iron: 1.1 mg
These Buffalo Pickle Chips are quick to assemble, naturally gluten-free when using Rice Chex, and an addictive snack that combines tang, heat, and crunch. They’re a great option for vegetarian guests and always disappear fast at get-togethers—give them a try at your next game day or party.
