Crispy Pickle Chips Recipe

Drain and dry pickles

Place pickle slices in a single layer on paper towels or a clean kitchen towel. Pat both sides dry thoroughly to remove excess brine. For best crisping, let sit uncovered in the refrigerator on a rack or paper towels for 20–30 minutes to air-dry.

Set up breading station

Place the flour in a shallow bowl and season with 1/4 tsp kosher salt and a pinch of black pepper. In a second shallow bowl, whisk together the eggs and the 2 tablespoons of milk until uniform. In a third shallow bowl, combine panko breadcrumbs, grated Parmesan (if using), garlic powder, onion powder, smoked paprika, remaining 1/2 tsp kosher salt, and 1/4 tsp black pepper; mix well so seasonings are evenly distributed.

Bread the pickles

Working in batches of 6–8 slices to avoid crowding, dredge each pickled slice first in the seasoned flour (shake off excess), then dip into the egg-milk wash (let excess drip), and finally press into the panko mixture, coating fully. For an extra thick crust, repeat the egg wash and panko step for a second coat. Place breaded slices on a wire rack set over a sheet tray; this keeps the coating from steaming and helps maintain crispness. Continue until all pickles are breaded.

Heat the oil

Pour oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (roughly 1.5–2 cups depending on pan). Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don’t have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle and brown slowly.

Fry until golden

Fry breaded pickle chips in batches, careful not to overcrowd the pan. Fry each side about 1 to 1.5 minutes, flipping once, until the coating is golden brown and crisp. Use a slotted spoon or tongs to transfer fried chips to a wire rack set over a sheet tray lined with paper towels to catch excess oil. If necessary, keep finished batches warm in a 200°F (95°C) oven on the wire rack.

Season and rest

Lightly salt the chips immediately after frying with a small pinch of kosher salt while still hot. Let rest on the rack for 1–2 minutes to firm up so they stay crisp.

While pickles are drying (or while chips fry), whisk together mayonnaise and sour cream in a small bowl until smooth. Add milk or buttermilk a tablespoon at a time to reach desired consistency. Stir in dried dill, parsley, chives, garlic powder, onion powder, lemon juice, salt, and pepper. Taste and adjust seasoning. Refrigerate for 10–15 minutes to let flavors meld (can be made ahead and kept chilled up to 48 hours).

Arrange crispy pickle chips on a platter, sprinkle with chopped fresh parsley, and serve immediately with the chilled ranch dip and lemon wedges on the side. Recommend serving within 20 minutes of frying for best crispness.