Appetizers, Elaine Walker

Baked Buffalo Pickle Chips

1 jar (25 oz) dill pickle chips
2 eggs
¼ cup buffalo sauce
1 tsp garlic powder
1 tsp paprika
½ tsp pepper
½ tsp crushed red pepper
4 cups rice chex
¼ cup blue cheese dressing (for dipping)

Begin by draining the juice from the pickles. Next, whisk together the eggs and buffalo sauce in a shallow bowl.

Place the rice chex, garlic powder, paprika, black and red pepper in a food processor. Combine until a fine crumb mixture forms then place in another shallow bowl.

Soak the pickle chips in the buffalo egg mixture, then toss them in the seasoned rice chex.

Place them on a wire rack on top of a baking sheet and broil on high on the middle shelf of the oven for 10 minutes.

Serve with a side of blue cheese dressing for dipping.