Baked Pickle Chips

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This weather is so insane I could shout for joy.

Dear everyone who was confused as to why I would move to “a rainy dreary city,” here’s your answer:

It hasn’t rained in maybe a week or so, and if it has it was barely noticeable.
NO HUMIDITY. As in…none. My heart sings.
The highs are usually in the upper 60s and 70s…perfection?
Sun. So much sun.
Clouds when you want them…like every time I go running (except for was sunny on my run and I was baffled).
The smell of the ocean, yachts, lakes, seagulls, etc.

I’m done.

That sounds like a rant, maybe because it was one, but honestly I’ve just been so thrilled to prove people who ever doubted this HUGE life transition wrong. You think I’m kidding, but in the last adventurous three years with my husband, we have seen and heard a lot of controversy. It used to upset me, but now I’m realizing that the way we live our lives is often different…and I love that. Whenever I feel doubtful (which I do often, don’t get me wrong), I just take a step back and remind myself that I don’t want to or have to be like everyone else and that’s ok!

Anyway, enough emotional blabber, how has everyone’s week been?

I have my first race of the year on Sunday and sadly I’m not really looking forward to it. Maybe it’s because it’s not really the goal I have right now, it’s kind of an afterthought really. I don’t want it to be! If there’s anything my hero has taught me (Chrissie Wellington), it’s that no race or goal is small. These are all stepping stones. Maybe I should just think of it in that way.


I can’t and don’t eat fried food, but I have always loved fried pickles. They’re so bad for you and so insanely delicious. So…in sacrificing the greasy crunch I went with a baked version and I must say I can’t stop eating them! They’re worth a try.


  • 1/2 46 oz jar whole dill pickles
  • 1 egg, beaten
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • sprinkle salt

1. Preheat the oven to 450 and line two baking sheets with aluminum foil.
2. Slice the dill pickles into about 1/4 inch thick and dampen with a paper towel.
3. In a bowl, add the flour and all of the spices. Mix well.
4. In a smaller bowl, add the egg.
5. Soak the pickle slices in the egg and then roll in the flour mixture and place on the baking sheet. Repeat for all slices.
6. Bake for 8-10 minutes or until the coating starts to brown slightly.
7. Enjoy hot! I ate mine with Dr. Josh’s homemade mayo with a little added garlic. Recipe here.

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