The Chef

Restaurants

Meals

Drinks

Restaurants›Dog Haus Biergarten Dupont (Washington DC)›Crispy Pickle Chips Recipe

Crispy Pickle Chips Recipe

Name: Dog Haus Biergarten Dupont (Washington DC)s CRISPY PICKLE CHIPS Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 12 pieces dill pickles (whole, 3–4" length) or large dill pickle slices; 1 cups all-purpose flour; 0.5 cups cornstarch; 0.25 cups fine cornmeal (optional, for extra crunch); 0.5 tsp baking powder; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp smoked paprika; 1 tsp kosher salt; 0.25 tsp black pepper; 1 large egg; 0.5 cups milk (or buttermilk for tang); 1 cups vegetable oil (for frying); 500 ml neutral oil for frying (if measured by weight/temp needed); 0.25 cups all-purpose flour (for dredging); 0.5 cups mayonnaise; 0.25 cups plain Greek yogurt; 1 tbs white miso paste; 1 tsp fresh lemon juice; 1 tbs milk (to thin); 1 tsp garlic (minced); 1 tbs fresh chives (finely chopped); 0.5 tsp dried dill; 0.25 tsp salt; 0.125 tsp black pepper; 1 tbs finely chopped fresh parsley or chives; 2 pieces lemon wedges (optional)

Inspired by Dog Haus Biergarten Dupont (Washington DC)

Time35m

Serves4

Pickle Chips, Miso Ranch

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pickle Chips

12 pieces dill pickles (whole, 3–4" length) or large dill pickle slices

1 cups 00 bread flour

1/2 cups Cornstarch

1/4 cups fine cornmeal (optional, for extra crunch)

1/2 tsp Baking powder

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1/2 tsp Smoked paprika

1 tsp kosher salt

1/4 tsp black pepper

1 large Egg

1/2 cups milk (or buttermilk for tang)

1 cups vegetable oil (for frying)

2 1/8 cup (500 ml) neutral oil for frying (if measured by weight/temp needed)

1/4 cups all-purpose flour (for dredging)

Miso Ranch

1/2 cups Mayonnaise

1/4 cups plain Greek yogurt

1 tbs white miso paste

1 tsp fresh lemon juice

1 tbs milk (to thin)

1 tsp Garlic (minced)

1 tbs fresh chives (finely chopped)

1/2 tsp Dried dill

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Garnish / Finishing

1 tbs finely chopped fresh parsley or chives

2 pieces lemon wedges (optional)

Method

Pickle Chips

Prepare pickles

If using whole pickles, slice into 1/4-inch thick rounds. Pat pickles dry on both sides with paper towel to remove excess brine — this helps the batter adhere and reduces spatter when frying.

Set up dredging station

Place 1/4 cup flour in a shallow bowl or plate for a light initial dredge. In a second bowl whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1/4 cup cornmeal (if using), 1/2 tsp baking powder, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1 tsp kosher salt and 1/4 tsp black pepper. In a third bowl beat 1 large egg with 1/2 cup milk until just combined.

Dredge and batter

Working in batches to avoid soggy pieces, lightly dust each pickle slice with the 1/4 cup flour (shake off excess), dip into the egg-milk mixture, then coat thoroughly with the flour-cornstarch spice mixture, pressing gently so the batter adheres. Place coated pickles on a wire rack while you heat oil.

Heat oil

Pour neutral oil into a deep heavy skillet or pot to a depth of about 1 1/2 inches (or use a deep fryer). Heat to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and browns in ~45–60 seconds.

Fry

Fry the pickles in small batches (3–5 pieces depending on pan size) so the oil temperature doesn't drop drastically. Fry until golden brown and crisp, about 1.5–2.5 minutes per side, flipping once with tongs. Use a slotted spoon or spider to remove and drain on a paper towel–lined tray or wire rack. If oil temperature falls below ~320°F, allow it to return to 350°F before the next batch.

Season

While still hot, sprinkle lightly with a pinch of kosher salt. Keep finished chips warm in a single layer in a 200°F (95°C) oven while you finish remaining batches.

Miso Ranch

Mix base

In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt and 1 tablespoon white miso paste until smooth. The miso will both season and add umami; mash any lumps with the back of a spoon.

Season and thin

Add 1 tsp fresh lemon juice, 1 tsp minced garlic, 1 tablespoon chopped chives, 1/2 tsp dried dill, 1/4 tsp salt and 1/8 tsp black pepper. Stir to combine. If the dressing is too thick for dipping, whisk in up to 1 tablespoon milk to reach desired consistency.

Rest

Taste and adjust salt or lemon as needed. For best flavor marry the ingredients for 10–15 minutes in the fridge, but it's fine to serve immediately.

Serve

Arrange warm crispy pickle chips on a platter with a bowl of miso ranch in the center. Garnish with chopped parsley or extra chives and optional lemon wedges. Serve immediately so chips stay crisp.