Fried Pickle Chips
Dill pickle rounds in a crushed kettle chip crust. All the crunch of a fried pickle, twice the potato.
- Prep
- 15 minutes
- Cook
- 10 minutes
- Total
- 25 minutes
- Serves
- 6
Ingredients
- 2 cups dill pickle chips, drained and patted very dry
- 1 bag My Dad's Chips Salt & Balsamic Vinegar, finely crushed
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Neutral oil for frying
- Ranch or spicy remoulade, for serving
Directions
- 1Dry the pickle chips thoroughly between paper towels. Wet pickles will not hold a crust.
- 2Combine the crushed chips, garlic powder, and paprika in a shallow dish.
- 3Set up a dredging line: cornstarch, then beaten egg, then the chip crumbs.
- 4Heat 2 inches of oil to 350°F in a heavy pot.
- 5Coat each pickle chip in cornstarch, then egg, then press into the crumbs.
- 6Fry in small batches for 2 to 3 minutes, until deep golden. Do not crowd the pot.
- 7Drain on a rack and serve hot with ranch or remoulade.
