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Drain the pickle slices and then pat them dry with paper towels.
Slice the bacon strips into 1.5 inch pieces.
Place a cooling rack on a cookie sheet, spray the rack with non stick spray.
Wrap each pickle slice in one piece of the bacon and place seam side down on the rack.
Sprinkle all the wrapped pickles with brown sugar, black pepper and chili powder.
Bake in a 375 degree oven until the bacon is crispy.
Let cool for 10 minutes.
Serve with your favorite ranch dip.