Description
These razor-thin dill pickle chips are coated in a simple flour, egg, and cornmeal mixture for a shatteringly crisp texture, served with a fresh, homemade herb ranch dip.
Ingredients
Scale
- 1 large jar dill pickle chips (sliced thin, about 1/8 inch)
- 1 cup all-purpose flour
- 1 teaspoon seasoning salt (or mix of garlic powder, onion powder, and paprika)
- 2 large eggs
- 1 tablespoon water or milk
- 1 cup medium-grind cornmeal
- Pinch of salt for cornmeal
- 2–3 cups vegetable or canola oil (for frying)
- 1/2 cup full-fat sour cream
- 1/2 cup mayonnaise
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- 1/2 teaspoon garlic powder
- 1 teaspoon lemon juice
- Salt and black pepper to taste
Instructions
- Prepare the ranch dip by mixing sour cream, mayonnaise, chopped dill, chives, garlic powder, lemon juice, salt, and pepper in a small bowl. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Set up a dredging station with three shallow bowls: one with flour mixed with seasoning salt, one with whisked eggs and water/milk, and one with cornmeal mixed with a pinch of salt.
- Drain the pickle chips and pat them dry gently with paper towels to remove excess brine.
- Heat about 1/2 inch of vegetable oil in a large skillet or cast iron pan over medium-high heat until it reaches 350°F (175°C).
- Dredge each pickle slice in the flour mixture, shaking off excess. Dip into the egg wash, letting excess drip off, then press firmly into the cornmeal to coat both sides.
- Carefully place 4-5 coated chips into the hot oil, cooking in batches to avoid overcrowding.
- Fry for 2-3 minutes per side until golden brown and crispy. Flip once.
- Remove chips with tongs and place on a wire rack set over a baking sheet to drain. Sprinkle with a tiny pinch of salt if desired.
- Serve immediately with the chilled ranch dip.
Notes
Pat pickles dry thoroughly to prevent coating from sliding off. Keep oil temperature around 350°F to ensure crispiness without greasiness. The ranch dip tastes better if made ahead and chilled. Leftover fried pickles lose crunch quickly; reheat in an air fryer or toaster oven at 375°F for 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 5 chips and 2 tbsp d
- Calories: 380
- Sugar: 2
- Sodium: 650
- Fat: 26
- Carbohydrates: 28
- Fiber: 1
- Protein: 6
Keywords: fried pickles, game day snacks, crispy pickle chips, homemade ranch dip, appetizer, party food, southern recipes