As a Texas kid, I grew up eating tart, crunchy fried pickle chips. I ™ve had a challenge finding them at restaurants though ¦they are either too bland, too greasy, or just too floppy. After thumbing through an issue of Food Network Magazine recently, I found the perfect recipe…Pretzel Crusted Fried Pickle Chips.
I made them last night with our BBQ Pulled Pork Sandwiches, and oh my goodness…they were perfect. Crunchy, tart, and the perfect side dish or appetizer. Looking for a quick, party appetizer or snack? Look no further!
Pretzel-Crusted Fried Pickle Chips With Mustard Dipping Sauce
FOR THE CHIPS:
Vegetable oil, for frying
Dill pickle “hambuger slices” in a jar
2 cups salted mini pretzels
2 large eggs
1/2 cup flour
celery salt, for sprinkling (optional)
FOR THE SAUCE:
3T spicy brown mustard
1 1/2T yellow mustard
3/4t garlic powder
WHAT TO DO:
Mix the sauce ahead of time. Combine the mustards, mayo, paprika, & garlic powder. Mix well and refrigerate to let flavors blend.
To make the chips: Heat 1/2 inch vegetable oil in a large skillet over medium heat or set deep fryer to 355 degrees. Lay pickle chips on a paper towel & pat to dry.
Put the pretzels in a large ziplock bag & crush with a rolling pin. You want coarse crumbs. Put your crumbs in a shallow bowl. Whisk the eggs in a separate shallow bowl. Put the flour in a 3rd shallow bowl.
Dredge the pickle slices first in the flour, then dip in the eggs, then dip into the pretzel crumbs. Turn to coat well.
Working in batches, fry the pickle slices for about 1 minute, or until golden & crisp. Set onto a paper towel to drain and sprinkle with celery salt if you like.
Serve these warm, with the mustard dipping sauce. Or you can go old-school like I do and dip them in Ranch dressing.
My husband raved about these & I am afraid I didn’t make enough!!