Dill Pickle Chips
Tangy pickles infused with a bit of bite are encased in a crispy golden brown coating. Paired with some creamy ranch dressing for dipping- it's a match made in pickled heaven! Dill pickle chips are the best appetizer or snack option around for anyone who loves dill pickles.
Servings: 8
Calories: 438kcal
Ingredients
For The Pickles
- 1 24 oz jar Kosher dill pickle slices
- 1 tsp garlic powder
- 1/2 cup Louisiana hot sauce
- 1/2 cup buttermilk
- peanut oil for frying
- 2 cups Fry Mix recipe listed below
For The Fry Mix
- 6 cups self-rising flour or 6 cups all purpose flour + 3 tbsp baking powder + 1 1/2 tsp salt
- 1 cup self-rising cornmeal or 3/4 cup & 3 tbsp white cornmeal + 1 tbsp baking powder + 1/2 tsp salt
- 1 tsp salt
- 1 tsp pepper
Instructions
To Make The Fry Mix
- Add Fry Mix ingredients to a large bowl and stir until evenly combined.
To Make The Deep Fried Pickles
- Drain the juice from the pickle jar and refill the jar with the garlic powder, hot sauce, and buttermilk. Marinate the pickles for at least 30 minutes.
- In a large pot or fryer over medium-high heat, heat the oil to 350 degrees. Drain the pickles. Put the fry mix in a large mixing bowl, and toss the pickles to coat thoroughly. Shake off the excess mix by tossing lightly in a strainer and deep fry the pickles in small batches for 3 to 5 minutes.
- When golden brown, remove the pickles from the oil with a clean strainer or slotted metal spoon and place on paper towels to drain off any excess oil.
- Serve immediately.
Nutrition
Calories: 438kcal | Carbohydrates: 86g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 1481mg | Potassium: 286mg | Fiber: 5g | Sugar: 3g | Vitamin A: 211IU | Vitamin C: 12mg | Calcium: 69mg | Iron: 2mg