Why You’ll Love This Recipe
Pickle Chips are a tangy, crunchy snack made by breading and frying slices of pickles until golden and crisp. They’re a popular appetizer in Southern cuisine, perfect for parties, game day, or any time you crave something salty and savory. The combination of briny pickles and crispy coating is irresistibly addictive.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
dill pickles (sliced into chips)all-purpose flourcornmealgarlic powdersmoked paprikaeggsbuttermilkhot sauce (optional)salt and peppervegetable oil (for frying)
directions
Drain the pickle slices and pat them dry thoroughly with paper towels.
In a shallow bowl, whisk together the flour, cornmeal, garlic powder, smoked paprika, salt, and pepper.
In another bowl, beat the eggs with buttermilk and a few dashes of hot sauce if desired.
Dip each pickle slice first in the flour mixture, then in the egg mixture, and back into the flour mixture for a double coating.
Heat oil in a deep skillet or fryer to 350°F (175°C).
Fry the coated pickle slices in batches for 2-3 minutes, or until golden brown and crispy.
Remove with a slotted spoon and drain on paper towels.
Serve hot with your favorite dipping sauce, such as ranch or spicy mayo.
Servings and timing
This recipe serves 4 as an appetizer.Preparation time: 15 minutesFrying time: 10 minutesTotal time: 25 minutes
Variations
Use bread and butter pickles for a sweeter twist.
Add cayenne pepper to the flour mix for extra heat.
Try air-frying for a lighter version.
Dip in beer batter for a pub-style feel.
storage/reheating
Store leftover pickle chips in an airtight container in the fridge for up to 3 days.Reheat in an oven or air fryer at 375°F (190°C) for 5-7 minutes to restore crispiness.Avoid microwaving, as it can make them soggy.
FAQs
Can I use pickle spears instead of chips?
Yes, but chips fry more evenly and are easier to crisp.
Do I need buttermilk?
It adds flavor and helps with coating, but you can substitute with milk and a splash of vinegar or lemon juice.
Can I make these ahead of time?
They’re best served fresh, but you can prep and coat them in advance and fry just before serving.
Can I bake these instead of frying?
Yes, bake at 425°F (220°C) on a greased baking sheet for 15-20 minutes, flipping halfway through.
Are Pickle Chips gluten-free?
Use gluten-free flour and cornmeal to make them gluten-free.
Can I use a different type of pickle?
Yes, choose your favorite variety—spicy, sweet, or kosher dill.
Conclusion
Pickle Chips are a crunchy, tangy, and satisfying snack that’s easy to make and even easier to devour. Whether you’re entertaining guests or just treating yourself, these crispy bites pack bold flavor and addictive texture. Give them a try and enjoy the perfect blend of salty, sour, and savory in every bite.
Print
Pickle Chips
- Prep Time: 10 minutes
- Cook Time: 8 minutes (plus heating oil)
- Total Time: 18 minutes
- Yield: 4 servings (about 24–32 chips)
- Category: Appetizer/Snack
- Method: Frying (or Baking)
- Cuisine: American Pub
- Diet: Vegetarian
Description
Crispy, zesty pickle chips that are breaded and fried to golden perfection—perfect as a tangy snack or side dish.
Ingredients
- 4 large dill pickles, sliced into 1/4‑inch rounds
- 1/2 cup all‑purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 3/4 cup panko breadcrumbs (or regular breadcrumbs)
- Cooking oil for frying (vegetable or canola)
- Optional for serving: ranch or spicy mayo
Instructions
- Pat pickle slices dry with paper towels to remove excess moisture.
- Set up dredging stations: In one bowl, whisk flour with garlic powder, paprika, salt, and pepper. In a second bowl, beat the eggs. In a third bowl, place panko breadcrumbs.
- Dredge each pickle slice first in seasoned flour, shaking off excess, then dip in beaten egg, then coat in breadcrumbs. Place on a wire rack while prepping.
- Heat about 1/2‑inch oil in a large skillet over medium‑high heat until shimmering (around 350°F or test with breadcrumb—it should sizzle and start browning in seconds).
- Fry pickle chips in batches for about 2 minutes per side, or until golden brown and crispy. Use tongs or a slotted spoon to transfer them to a paper‑towel‑lined plate to drain.
- Let cool slightly before serving with your favorite dipping sauce.
Notes
- Drying pickles well helps ensure crispiness—pat them extra dry if needed.
- Use gluten‑free flour and breadcrumbs to make this gluten‑free.
- For less oil absorption, double‑coat: after the first breadcrumb coat, dip again in egg and re‑coat.
- You can also bake at 425°F (220°C) for 15–18 minutes—flip halfway through for even browning.
- Vary the seasoning: try Cajun spice, chili powder, or Parmesan mixed into the breadcrumbs.