Description
Pickle chips are tangy dill pickle slices coated in seasoned breadcrumbs and fried until golden and crispy. A crunchy, addictive snack perfect for parties, game days, or appetizers with dipping sauces.
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
Instructions
- Drain pickle chips 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.
Notes
Use spicy pickles for extra heat.Swap breadcrumbs with crushed potato chips or pretzels for a fun twist.Air fry at 400°F (200°C) for 8–10 minutes for a lighter version.Make gluten-free with gluten-free flour and breadcrumbs.Pair with buffalo sauce, cheese dip, or Cajun remoulade for dipping.
Nutrition
- Serving Size: 8–10 pickle chips
- Calories: 210
- Sugar: 1g
- Sodium: 660mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
