Pickle Chips Recipe

Prepare the Pickles

Drain the sliced pickles and pat them dry with paper towels to remove excess moisture. This helps the batter stick better.

Set Up Breading Station

In one shallow bowl, place the all-purpose flour mixed with salt and black pepper. In a second shallow bowl, whisk together the eggs and milk. In a third shallow bowl, combine the cornmeal with a pinch of salt.

Bread the Pickles

Dip each pickle slice into the flour mixture, then into the egg mixture, and finally coat it with cornmeal. Make sure each slice is evenly coated.

Heat the Oil

In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Pickles

Carefully add the breaded pickle slices to the hot oil in batches, frying until golden brown and crispy, about 2-3 minutes per side. Remove with a slotted spoon and place on paper towels to drain excess oil.

Mix the Sauce

In a medium bowl, combine the Dijon mustard, ancho chili powder, honey, apple cider vinegar, garlic powder, and salt. Stir until well combined and smooth.

Adjust Seasoning

Taste the sauce and adjust the salt and honey as needed to balance the flavors.