Golden, crunchy fried pickle chips with tangy centers and a perfectly seasoned coating.
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Calories: 320kcal
Equipment
- Deep skillet
- Slotted Spoon
Ingredients
- 1 jar dill pickle chips, drained
- 1 cup all-purpose flour
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp paprika
- 2 eggs, beaten
- 1 cup breadcrumbs or panko
- vegetable oil, for frying
- ranch dressing, for serving
Instructions
- Heat 1–2 inches of vegetable oil in a deep skillet to 350°F.
- Set up dredging bowls: seasoned flour, beaten eggs, and breadcrumbs.
- Coat each pickle chip in flour, then egg, then breadcrumbs.
- Fry pickles in batches for 2–3 minutes, turning once, until golden.
- Remove with a slotted spoon and drain on paper towels.
Notes
Dry pickle chips well before breading for maximum crunch. Serve immediately for best texture.
Nutrition
Calories: 320kcal | Carbohydrates: 34g | Protein: 8g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Cholesterol: 70mg | Sodium: 780mg | Potassium: 180mg | Fiber: 2g | Sugar: 3g | Vitamin A: 15IU | Vitamin C: 4mg | Calcium: 6mg | Iron: 10mg