Crispy, zesty pickle chips that are breaded and fried to golden perfection—perfect as a tangy snack or side dish.

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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.

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.