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5 from 1 vote

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.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Appetizer, Snack
Cuisine: American
Servings: 8
Calories: 438kcal


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


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.


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