I love Fried Pickle Chips – like really LOVE them! I don’t have them often and get excited if I see them on a menu. Unfortunately the last couple times I’ve gotten them I’ve been pretty disappointed. They arrived at the table in a big oily clump and were soggy. No thank you.
I love our fried pickle chips so much because they’re always extra crispy and delicious. They’re simple to make, can be frozen and one of the first snacks to disappear when making them for a crowd. I’ve provided baking and air fryer instructions too since not everyone likes frying at home and they make for a healthier option. We serve them up with our Homemade Ranch Dressing for the perfect pairing!
How to Make Our Fried Pickle Chips
Ingredients
Process
- Preheat oil to 350°F. Firmly press pickle chips, in a single layer, between layers of paper towels or clean kitchen towels to remove any excess liquid/brine.
- Place flour, eggs and panko in three separate shallow dishes. Dredge pickle chips in flour, shaking off any excess, followed by the egg and finally in the panko until fully coated.
- Set coated pickle chips onto a baking sheet and place in the refrigerator for about 20 minutes.
- Remove pickle chips from refrigerator and fry in batches, for about 2 to 3 minutes or until lightly browned and crisp. Drain onto paper towels (or a cooling rack lined with a baking sheet) and lightly season with salt and pepper. Repeat until all the pickle chips have been fried.
We love how easy these Fried Pickle Chips are to whip up!
Tools You Will Need
- shallow baking dishes
- dry measuring cups
- measuring spoons
- cutting board
- knife
- baking sheet
- tongs
- sauté pan with high sides
- deep fry/candy thermometer
- cooling rack
Baking and Air-Frying Instructions For Fried Pickle Chips
Oven Instructions
Preheat oven to 375˚F. Once pickle chips have been panko coated, coat a baking sheet with cooking spray oil. Coat both sides of each pickle chip with cooking spray oil and transfer to the prepared baking sheet, spacing each about 1/2 inch apart.
Bake pickle chips for 8 minutes. Remove baking sheet from oven and flip each pickle chip. Place baking sheet back into the oven and bake for an additional 6 to 8 minutes or until golden brown.
Air Fryer Instructions
Preheat oven to 400˚F. Once pickle chips have been panko coated, coat an air fryer basket with cooking spray oil. Coat both sides of each pickle chip with cooking spray oil and transfer to the prepared basket, spacing each about 1/4 inch apart (this will have to be done in batches).
Air-fry pickle chips for 4 minutes. Flip each pickle chip and continue to air-fry for an additional 3 to 4 minutes or until pickle chips are golden brown.
Freezing Instructions
Line panko coated pickle chips onto a baking sheet in a single layer, making sure the chips are not touching one another. If one baking sheet isn’t enough, place a piece of parchment paper over the first layer of pickle chips and repeat with remaining pickle chips.
Place baking sheet in freezer and freeze until all pickle chips are frozen, at least 2 hours. Transfer frozen pickle chips to a resealable freezer bag. Remove as much air from the bag as you can and seal. Place bag into freezer for up to 3 months.
Tips and Tricks for Success
- Firmly pat the pickle chips dry with paper towels or clean dish towels to avoid any soggy fried pickle chips.
- Press the panko breadcrumbs firmly onto the pickle chips. This will help the coating to stick to the pickle chips once they are fried.
- Refrigerate the panko coated pickle chips. This will help the coating to stick to the pickle chips once they are fried.
More Delicious Appetizer Recipes You Will Love
Fried Pickle Chips
INGREDIENTS
- 2 cups ridge cut pickle chips, drained
- 1 cup all purpose flour
- 2 eggs, lightly beaten
- 2 cups panko breadcrumbs
- 2 cups vegetable oil
- salt and pepper to taste
garnish
- 2 tablespoons thinly sliced chives
- homemade ranch dressing for serving
INSTRUCTIONS
- Preheat oil to 350°F.
- Firmly press pickle chips, in a single layer, between layers of paper towels or clean kitchen towels to remove any excess liquid/brine.
- Place flour, eggs and panko in three separate shallow dishes.
- Dredge pickle chips in flour, shaking off any excess, followed by the egg and finally in the panko until fully coated. Set coated pickle chips onto a baking sheet lined with parchment and place in the refrigerator for about 20 minutes.
- Remove pickle chips from refrigerator and fry in batches, for about 2 to 3 minutes or until lightly browned and crisp.
- Drain onto paper towels and season lightly with salt and pepper. Repeat until all the pickle chips have been fried. Top with sliced chives and serve immediately with homemade ranch dressing.
NOTES
- Firmly pat the pickle chips dry with paper towels or clean dish towels to avoid any soggy fried pickle chips.
- Press the panko breadcrumbs firmly onto the pickle chips. This will help the coating to stick to the pickle chips once they are fried.
- Refrigerate the panko coated pickle chips. This will help the coating to stick to the pickle chips once they are fried.
Did you make this recipe? We want to see!
tag @SpoonForkBacon and #SpoonForkBacon on Instagram
Made this on a whim foe my family and everyone loved it. I have small children and they couldn’t get enough!
Can these be baked in the oven instead?
Yes, but they won’t get quite as brown or crispy. I recommend tossing the panko in a little bit of butter before using for dredging. I would also recommend flipping the pickle chips over half way through baking to help them crisp up. You many also have to play around with bake temps andtimes.
These were so good. We’ve tried many ways to make them but I think the 3-step dipping along with the freezing is the success key. We’ll be making them again!
Yay! So glad you enjoyed this :)
These were amazing!! I double dipped the flour and egg just to make the breading a bit thicker. I did not have seasoned panko so I seasoned it with garlic powder, salt, and pepper. We burnt our mouths devouring these. By far the best fried pickles I have ever had.
i don’t have seasoned panko only regular. any idea as to what seasonings to use?
I would definitely add some garlic powder/onion powder or fresh minced garlic and whatever herbs you prefer! (thyme, chives, oregano, sage)
You must’ve gotten the recipe or idea somewhere……
Ok. So I guess we should all source our mashed potato recipes to a 1851 cookbook then… All of our recipes are original that we write. We don’t adapt. Ever. To think that everyone should site ideas like pickle chips to their original source is insane. That is just not going to happen. We will never spend endless hours on the internet to find the person who invented pickle chips or any other typical and widely used recipe concept.
The idea of breading? Why yes, breading and frying are techniques that have been around for a very long time…
Seriously? People see foods all the time & adapt their own version. I live in the South where everything is shot, skinned, cleaned, breaded, fried or smothered in gravy. Everybody has their own style, recipe or version. Nobody cares WHERE the idea came from. Enjoy the recipe, make up your own or don’t. But don’t ruin a good blog.
Thank you Tammy!
You didn’t think of these on your own. Site your inspiration/recipe source.
Pickle chips have been around for at least 20 years. They are neither original or your idea.
What are you talking about?! We never said we invented pickle chips….ever! This is hilarious! You cray!
Get over yourself, its a shared recipe. No one said they invented it or taking credit. I swear some people have nothing better to do than complain. You must be bored….
These look amazing. I love using Panko crumbs and I love pickles but havent tried fried pickles yet. this recipe is making me want them now lol
I am so pregnant and so excited to make and eat these right now. Thank you for a recipe that does not require buttermilk and paprika and other things I don’t have in my house!
I’m going to experiment & try this with pickle spears too. I’ve had them in restaurants served with peanut butter. Sounds strange but a great combo.
Once these are fried up how long will they last if not eaten all in one setting?
You girls have outdone yourselves. These looks amazing and really unique. Never seen them before. Where did you get the inspiration?
These look amazing! I was wondering if you could bake these instead of frying?
I’ve seen fried pickles on restaurant menus before but have never tried them. I have a feeling they’d be one of those addictive things. I want to try one!
just made these for my valentine… ridiculous!! i wish i had one of those 5-gallon jars of pickle slices in the pantry… so flipping good! sadly, my bleu cheese was a little too blue (read: moldy), so i improvised with chipotles in adobo sauce with the rest of the dipping sauce ingredients… nice save, if i do say so myself. thanks for the inspiration to give pickles a fry at home. the gorgeous photos made it impossible to pass up!
Those fried pickles look good!
I just wanted to say that I made a small (halved) batch of these yesterday, in honor of the Super Bowl, and they were AMAZING. I will absolutely be making these again, and they were so crispy and delicious compared to the greasy restaurant versions. I made mine with bread and butter pickles, which lended a hint of sweetness to them, and made a ranch dressing on the side for my no-bleu-cheese boyfriend.
Thanks for sharing this recipe with us!
Wow! I love fried pickle and the pickle chips look perfect!
Wow these look delicious – my Texan boyfriend will love them.