Fried Pickle Chips
Delight in crispy fried pickle chips that are tangy, crunchy, and addictive—perfect for gatherings and cozy nights in.
Ingredients
For the Chips
- 1 jar dill pickle chips Choose your favorite brand; the crunchier, the better.
- 1 cup all-purpose flour For coating—alternatively, try gluten-free flour for a quick swap.
- 1 cup breadcrumbs Panko breadcrumbs give an extra crunch; seasoned ones add flavor.
- 2 large eggs Help the coating stick; you can use a flaxseed mixture for a vegan option.
- 1 teaspoon garlic powder For a burst of flavor; fresh garlic works too.
- 1 teaspoon paprika Adds a warm, smoky note; feel free to experiment with smoked paprika.
- to taste pinch salt and pepper Essential for seasoning.
- as needed vegetable oil For frying; can substitute with canola or peanut oil.
Instructions
Preparation
- Drain the dill pickle chips thoroughly on a paper towel to remove excess moisture.
- In one bowl, mix the flour with salt, pepper, garlic powder, and paprika.
- In another bowl, beat the eggs.
- In a third bowl, pour the breadcrumbs.
Cooking
- Coat each pickle chip in the flour mixture, shaking off the excess, then dunk it in the eggs, and finally roll in the breadcrumbs.
- Heat about an inch of vegetable oil in a large skillet over medium-high heat.
- Fry a handful of coated pickle chips for 2-3 minutes on each side until golden brown and crispy.
- Use a slotted spoon to remove the chips and place them on a plate lined with paper towels.
- Repeat the frying process in batches, ensuring the oil remains hot.
- Serve warm with a side of ranch or your favorite dipping sauce.
Notes
For a spicy kick, add cayenne pepper or sliced jalapeños to the breadcrumbs. Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 375°F for about 10 minutes to retain crispiness.