Slice large dill pickles lengthwise into 8 slices. You won't need the ends but you can certainly eat them. You can also use pre-sliced dill pickles.
Place pickle slices on paper towel to soak up most of their liquid.
Dip each pickle slice in egg white, then cover with crushed Southwest Cheese Curls.
Bake for 10 minutes.
Remove and eat immediately as the will go soggy if stored.
This recipe amounts to 1 cup of dill pickles if measured. You can use the other half of the Southwest Cheese Curls packet to eat with your salad. If you are following an Ideal Protein protocol: One serving (half) of this recipe counts as 1/2 cup of select vegetables and half an Ideal Protein packet (restricted).