Fried Pickle Chips
Deliciously crispy Fried Pickle Chips that bring joy to any gathering with their satisfying crunch and tangy flavor.
Ingredients
Pickle Ingredients
- 12 slices Dill Pickles Use sliced dill pickles for their perfect balance of tanginess and crunch.
Breading Ingredients
- 1 cup All-Purpose Flour Helps create a crispy coating; both regular and gluten-free flours work well.
- 1/2 cup Cornmeal Adds texture and a golden color to the chips.
- 2 large Eggs Binds the coating to the pickles—feel free to swap with a flax egg for a vegan option.
- 1 teaspoon Salt Part of the seasoning blend.
- 1 teaspoon Pepper Part of the seasoning blend.
- 1 teaspoon Paprika Part of the seasoning blend.
- 1 teaspoon Garlic powder Part of the seasoning blend.
Frying Ingredients
- 2 inches Oil for Frying Vegetable oil works best, but canola or peanut oil are great alternatives.
Instructions
Preparation
- Drain the dill pickles and pat them dry with a paper towel to remove excess moisture.
- In one bowl, place the all-purpose flour combined with salt, pepper, paprika, and garlic powder.
- In another bowl, beat the eggs until well mixed.
- In a third bowl, combine cornmeal with a little more seasoning for extra crunch.
Breading the Pickles
- Dip each pickle slice first in the flour mixture, then in the egg, and finally into the cornmeal.
Frying
- In a deep skillet or frying pan, heat about 2 inches of oil over medium heat.
- Carefully add the coated pickles in batches, ensuring not to overcrowd the pan. Fry for 2-3 minutes on each side until golden brown.
Serving
- Use a slotted spoon to remove the chips and place them on paper towels to drain excess oil.
- Sprinkle with fresh herbs or extra salt if desired.
Notes
For a lighter version, try baking them instead of frying. Serve with dipping sauces like spicy mayo or ranch.