Name: Pickle Chips
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups dill pickle chips (sliced pickles, drained and patted dry); 1/2 cup all-purpose flour; 2 large eggs; 1/4 cup buttermilk; 1 cup panko breadcrumbs (or crushed crackers); 1/4 cup cornmeal (optional, for extra crunch); 1/2 tsp garlic powder; 1/2 tsp paprika; 1/4 tsp salt; 1/4 tsp black pepper; Vegetable oil, for frying; For serving: ranch dressing or spicy dipping sauce

Why You’ll Love This Recipe

If you love the tang of pickles and the crunch of fried snacks, this recipe combines the best of both worlds. Fried pickle chips are easy to make, budget-friendly, and guaranteed to disappear fast at any gathering. They’re flavorful on their own and even better when served with ranch, spicy aioli, or your favorite dipping sauce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dill pickle chips (sliced pickles, drained and patted dry)
All-purpose flour
Eggs
Buttermilk
Panko breadcrumbs or crushed crackers
Cornmeal (optional, for extra crunch)
Garlic powder
Paprika
Salt and black pepper
Vegetable oil (for frying)

For serving:

Ranch dressing or spicy dipping sauce

Directions

Drain pickle chips well and pat dry with paper towels to remove excess moisture.
Set up a dredging station: one bowl with seasoned flour, one with whisked eggs and buttermilk, and one with breadcrumbs (mixed with paprika, garlic powder, salt, and pepper).
Dip each pickle slice into flour, then egg mixture, then breadcrumbs, pressing lightly to coat.
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
Fry pickle chips in batches for 2–3 minutes, until golden and crispy.
Remove and drain on paper towels or a wire rack.
Serve hot with ranch or your favorite dipping sauce.

Servings and timing

Serves 4 as an appetizer.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Use spicy pickles for extra heat.
Swap breadcrumbs with crushed potato chips or pretzels for a unique coating.
Try an air fryer version by spraying breaded pickles with oil and cooking at 400°F (200°C) for 8–10 minutes.
Make them gluten-free with gluten-free flour and breadcrumbs.
Serve with buffalo sauce, cheese dip, or Cajun remoulade instead of ranch.

Storage/Reheating

Pickle chips are best eaten fresh, but you can refrigerate leftovers in an airtight container for up to 2 days. To reheat, place them in an oven or air fryer at 375°F (190°C) for 5–7 minutes until crisp again. Avoid microwaving, as it will make them soggy.

FAQs

Can I use whole pickles instead of pre-sliced chips?

Yes, simply slice them into ¼-inch rounds before breading.

Do I need to dry the pickles before frying?

Yes, drying them helps the coating stick and keeps the oil from splattering.

Can I make pickle chips in the oven?

Yes, bake at 425°F (220°C) for 15–20 minutes, flipping halfway through.

What kind of pickles work best?

Dill pickles are classic, but you can use bread-and-butter or spicy pickles for variety.

Can I make these without buttermilk?

Yes, use regular milk mixed with 1 teaspoon of lemon juice or vinegar.

Can I freeze fried pickle chips?

It’s not recommended, as the texture won’t stay crisp after thawing.

What dipping sauce goes best with pickle chips?

Ranch, chipotle mayo, remoulade, or spicy aioli are all great choices.

How do I keep the coating from falling off?

Press the breadcrumbs firmly onto the pickles and don’t overcrowd the pan while frying.

Are pickle chips vegetarian?

Yes, they’re vegetarian-friendly as long as you use vegetarian breadcrumbs.

Conclusion

Pickle chips are a crispy, tangy, and irresistible snack that’s perfect for sharing. With their crunchy coating and zesty pickle center, they’re a fun twist on classic fried foods and a guaranteed crowd-pleaser. Serve them hot with your favorite dipping sauce, and watch them disappear in minutes

Pickle Chips