Pickle Chips Recipe

Drain the jarred dill pickle slices in a colander for 5 minutes to remove excess brine. Reserve 60 ml of pickle juice to add to the batter for extra tang.

Pat the pickle slices dry with paper towels — removing surface moisture helps the batter and breading adhere and reduces oil splatter.

Make batter

Whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder in a medium bowl.

In a separate bowl, beat 1 egg with 120 ml buttermilk and 60 ml reserved pickle juice until smooth.

Slowly pour the wet mixture into the dry ingredients while whisking until you have a thick, slightly lumpy batter that will coat the pickles. Adjust consistency with a tablespoon of water or extra flour if necessary — it should cling but still be pourable.

Set up three shallow dishes: (1) 1/2 cup flour mixed with 1/4 tsp salt, (2) the prepared batter, (3) 1 cup panko breadcrumbs mixed with 1 tsp paprika and 1/4 tsp cayenne (if using).

Dredge each dried pickle slice first in the flour (shake off excess), then dip into the batter to fully coat, and finally press into the panko mixture to adhere a good crust. Place breaded pickles on a wire rack and let them rest 5 minutes to set.

Pour enough neutral oil into a heavy-bottomed pot or deep skillet to reach about 2.5 cm (1 inch) deep — roughly 1 cup for a small pan. Heat the oil to 180°C (350°F). If you don't have a thermometer, test with a small drop of batter; it should sizzle and rise steadily.

Fry the breaded pickle slices in batches—do not overcrowd the pan—2 to 3 minutes per side until golden brown and crisp. Use a slotted spoon or tongs to turn gently so the breading stays intact.

Remove fried pickle chips to a paper towel–lined tray or wire rack and immediately season lightly with a pinch of extra salt while still hot. Repeat with remaining slices.

While frying, stir together 120 ml prepared ranch dressing, 1 tablespoon finely chopped fresh dill, and 1/2 tsp lemon juice in a small bowl. Taste and adjust seasoning — add salt, pepper, or extra lemon if desired.

Transfer the hot pickle chips to a serving basket or plate lined with paper. Sprinkle chopped chives over the chips for color and mild onion flavor.

Serve immediately with the dill-enhanced ranch on the side for dipping.