Fried Pickle Chips
Our Fried Pickle Chips are easy to make, delicious and really pack a big crunch! They're great appetizers for any game day or casual get together. We promise you won't find a soggy fried pickle chip in the bunch!
Servings: 8
Calories: 257kcal
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.
Video
Notes
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 pickle chips are 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 for Fried Pickle Chips
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 Fried Pickle Chips 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.
Nutrition
Calories: 257kcal | Carbohydrates: 24g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 439mg | Potassium: 96mg | Fiber: 2g | Sugar: 1g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg