Pickle Chips Recipe

Prepare pickles

Slice pickles into 1/4-inch thick rounds. Pat slices dry with paper towels to remove excess brine — this helps the coating stick and reduces splatter when frying.

Set up dredging station

In a shallow bowl combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, onion powder, and smoked paprika (if using). In a second bowl whisk together the eggs and 1/2 cup buttermilk until smooth. Place the panko breadcrumbs in a third shallow bowl.

Coat the pickles

Working in batches to avoid soggy coating, dredge each pickle slice first in the seasoned flour mixture, shaking off excess, then dip into the egg-buttermilk mixture, letting excess drip back into the bowl, and finally press into the panko breadcrumbs until well coated. Place coated slices on a wire rack while you finish the rest.

Heat the oil

In a heavy-bottomed skillet or Dutch oven, add vegetable oil to create a 1–1.5-inch depth. Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with one coated pickle chip — it should sizzle steadily without smoking.

Fry

Fry the coated pickle chips in batches (do not overcrowd) for 1.5–2.5 minutes per side, flipping halfway, until golden brown and crisp. Use a slotted spoon or tongs to transfer chips to a paper towel-lined baking sheet to drain. Keep finished batches warm in a low oven (200°F / 95°C) while you fry remaining chips.

Serve

Let the chips drain for 1–2 minutes, then transfer to a serving plate. Serve hot with the ranch dipping sauce.

In a small bowl whisk together mayonnaise, sour cream, and 1/4 cup buttermilk until smooth. Stir in chopped dill and chives, then add garlic powder, onion powder, salt, and black pepper. If the dressing is too thick, add additional buttermilk 1 tsp at a time until you reach desired consistency. Chill at least 15 minutes to let flavors meld before serving.