Description
Crispy and tangy pickle chips perfect for snacking or as a crunchy topping for burgers and sandwiches.
Ingredients
- 2 cups dill pickles, sliced into 1/4-inch rounds
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
Instructions
- Place pickle slices in a bowl and pour the buttermilk over them. Let them soak for at least 15 minutes.
- In a separate bowl, mix together the flour, cornmeal, paprika, garlic powder, salt, and pepper.
- Heat about 2 inches of vegetable oil in a deep skillet or pot over medium-high heat to 350°F (175°C).
- Remove the pickle slices from the buttermilk, allowing excess to drip off, then dredge in the flour mixture, coating well.
- Carefully place the coated pickles in the hot oil and fry for 2-3 minutes, or until golden and crispy. Work in batches to avoid overcrowding.
- Remove with a slotted spoon and drain on paper towels.
- Serve hot with your favorite dipping sauce.
Notes
- Use bread and butter pickles for a sweeter version.
- Ensure oil is hot enough to avoid soggy chips.
- Serve with ranch or spicy mayo for extra flavor.