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Pickle Chips Recipe

Name: Gabby Goat American Pub & Grills Pickle Chips Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 24 pieces dill pickle chips (jarred); 1 cups all-purpose flour; 0.25 cups cornstarch; 1 tsp baking powder; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp paprika (smoked or sweet); 1 cups cold club soda or sparkling water; 1 pieces large egg; 0.5 cups panko breadcrumbs (optional for extra crunch); 1 liters vegetable oil (for deep frying); 0.5 cups mayonnaise; 0.25 cups buttermilk; 0.25 cups sour cream; 1 tbs fresh chives, finely chopped; 1 tbs fresh parsley, finely chopped; 0.5 tsp dried dill; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.5 tsp lemon juice; 0.25 tsp salt; 0.25 tsp black pepper

Inspired by Gabby Goat American Pub & Grill

Time35m

Serves4

Crispy deep fried battered pickle chips, served with ranch dressing for dipping.

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Ingredients

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Pickle Chips

24 pieces dill pickle chips (jarred)

1 cups 00 bread flour

1/4 cups Cornstarch

1 tsp Baking powder

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp Watkins garlic powder

1/2 tsp paprika (smoked or sweet)

1 cups cold club soda or sparkling water

1 pieces large egg

1/2 cups panko breadcrumbs (optional for extra crunch)

4 1/4 cup (1 liters) vegetable oil (for deep frying)

Ranch Dipping Sauce

1/2 cups Mayonnaise

1/4 cups Buttermilk

1/4 cups Sour cream

1 tbs fresh chives, finely chopped

1 tbs fresh parsley, finely chopped

1/2 tsp Dried dill

1/4 tsp Watkins garlic powder

1/4 tsp Onion powder

1/2 tsp ReaLemon lemon juice

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Method

Pickle Chips

Prepare pickles

Drain the pickle chips in a colander and pat them dry thoroughly with paper towels. Lay them in a single layer on a tray and blot the tops to remove excess brine — dry surface helps the batter adhere and reduces spatter during frying.

Make the batter

In a medium mixing bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika until evenly combined. In a separate small bowl whisk the egg with 1 cup cold club soda (or sparkling water) until just combined. Pour the wet into the dry ingredients and stir briefly until a slightly lumpy batter forms — do not overmix. If using, place 1/2 cup panko in a shallow dish for a double-coat step.

Heat oil

Pour vegetable oil into a deep pot or a heavy-bottomed pan to a depth of about 2–3 inches (about 1 L total for a medium pot). Heat the oil to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise slowly to the surface. Maintain temperature between 340–360°F during frying.

Batter and bread (optional)

Working in small batches (6–8 chips at a time depending on pot size), dip each dried pickle chip into the batter to fully coat, letting excess drip back into the bowl. For extra crunch, immediately dredge the battered pickle into the panko, pressing lightly so crumbs adhere. This step is optional but gives a crispier, textured crust.

Fry

Carefully lower battered pickle chips into hot oil in a single layer, avoiding overcrowding. Fry for 2.5–4 minutes, turning once, until golden brown and crisp. Keep an eye on oil temperature and adjust heat to maintain 340–360°F. Use a slotted spoon or spider to transfer fried pickles to a wire rack set over a baking sheet or paper towel-lined plate to drain excess oil. Repeat with remaining chips.

Finish and season

While still warm, sprinkle the fried pickles lightly with a pinch of salt (to taste) to enhance flavor. Let cool 1–2 minutes; they will crisp further as they rest.

Ranch Dipping Sauce

In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup buttermilk, and 1/4 cup sour cream until smooth.

Add 1 tablespoon finely chopped chives, 1 tablespoon finely chopped parsley, 1/2 teaspoon dried dill, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine and taste; adjust seasoning or acidity with another 1/4 teaspoon lemon juice or a pinch of salt if desired.

Cover and refrigerate for at least 15 minutes to allow flavors to meld. Serve chilled alongside the hot pickle chips for dipping.