Battered Pickle Chips Recipe
Thinly sliced battered dill pickle chips fried golden brown. Served with cool ranch dressing.
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Ingredients
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For the Battered Pickle Chips
For the Cool Ranch Dressing
Method
For the Battered Pickle Chips
- 1
Prepare the Pickles
Slice the dill pickles into thin chips, about 1/4 inch thick. Pat them dry with paper towels to remove excess moisture.
- 2
Make the Batter
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, ground black pepper, garlic powder, and onion powder. Whisk until well mixed. Gradually add cold water to the dry ingredients, stirring until the batter is smooth and thick.
- 3
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- 4
Fry the Pickle Chips
Dip each pickle chip into the batter, allowing excess to drip off. Carefully place the battered chips into the hot oil in small batches. Fry until golden brown, about 3-4 minutes, flipping halfway through. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
For the Cool Ranch Dressing
- 5
Mix the Dressing
In a medium bowl, combine the mayonnaise, sour cream, and buttermilk. Whisk until smooth. Add dried dill, garlic powder, onion powder, salt, black pepper, and chopped chives. Mix until well combined. Adjust seasoning to taste.
- 6
Chill the Dressing
Cover the ranch dressing and refrigerate for at least 30 minutes to allow the flavors to meld.