Beer Battered Pickle Chips Recipe
Served with chipotle ranch.
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Ingredients
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For the Beer Battered Pickle Chips
For the Chipotle Ranch Dipping Sauce
Method
For the Beer Battered Pickle Chips
- 1
Prepare the Pickles
Drain the pickles and pat them dry with paper towels to remove excess moisture. This helps the batter stick better.
- 2
Make the Batter
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, paprika, salt, and pepper. Gradually whisk in the beer until the batter is smooth and well combined.
- 3
Heat the Oil
In a deep frying pan or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it sizzles and bubbles, it's ready.
- 4
Fry the Pickles
Dip each pickle slice into the batter, allowing any excess to drip off. Carefully place the battered pickles into the hot oil, frying them in batches to avoid overcrowding. Fry for 2-3 minutes, or until golden brown and crispy.
- 5
Drain and Serve
Using a slotted spoon, remove the fried pickles from the oil and transfer them to a plate lined with paper towels to drain excess oil. Serve hot.
For the Chipotle Ranch Dipping Sauce
- 6
Combine Ingredients
In a small bowl, mix together the ranch dressing, chipotle powder, lime juice, garlic powder, and salt. Stir until well combined.
- 7
Adjust to Taste
Taste the sauce and adjust the seasoning with additional salt if needed. You can also add more chipotle powder for extra heat.
- 8
Serve
Transfer the chipotle ranch sauce to a serving bowl and serve alongside the beer battered pickle chips.
