Pickle Chips Recipe

Prepare pickles and set up dredging stations

Drain pickle slices in a colander for 5–10 minutes and pat dry with paper towels to remove excess brine. Set three shallow bowls or rimmed plates: Bowl 1 — combine all-purpose flour, cornstarch, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder; Bowl 2 — whisk eggs with 1/2 cup buttermilk until smooth; Bowl 3 — combine panko, fine breadcrumbs, remaining 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and a pinch of salt and pepper.

Coat the pickles

Working in batches, dredge each pickle slice in the seasoned flour, shaking off excess. Dip into the egg-buttermilk mixture, letting excess drip back into the bowl. Press the slice firmly into the panko mixture to fully coat, pressing breadcrumbs onto both sides. For extra crispness, repeat: return coated slice briefly to the egg mixture and again into the panko to double-coat. Place coated slices on a wire rack while you finish breading.

Heat oil

In a deep heavy skillet or Dutch oven, add about 1 to 1 1/4 cups vegetable oil (enough for 1/2–3/4 inch depth) and heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with one breadcrumb — it should sizzle immediately and brown in about 30–45 seconds.

Fry in batches

Carefully add coated pickle slices in a single layer (do not overcrowd) and fry 1.5–2.5 minutes per side, turning once, until golden brown and crisp. Adjust heat to maintain 325–350°F during frying. Use a slotted spoon or spider to transfer cooked chips to a paper towel-lined baking sheet or wire rack. Sprinkle lightly with salt while still hot. Repeat with remaining batches.

Keep warm and serve

If making ahead or staying warm between batches, place finished chips on a baking sheet in a 200°F (95°C) oven for up to 15 minutes — do not overheat or they will soften. Serve immediately with house ranch and chipotle mayo.

In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk until smooth. Stir in chopped chives, parsley and dill, then add garlic powder, onion powder, lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning or thin with additional buttermilk to reach desired consistency. Chill at least 15 minutes to let flavors meld.

Combine 1/2 cup mayonnaise, 1 minced chipotle pepper (more or less to taste), 1 tsp adobo sauce, 1/2 tsp lime juice, 1/2 tsp honey (optional), 1/4 tsp smoked paprika and 1/8 tsp salt in a bowl. Whisk until smooth and adjust heat and sweetness to taste. Refrigerate until ready to serve.