Pickle Chips Recipe

If using whole pickles, slice into 1/4-inch thick rounds. If using spears, cut each spear into 3–4 crosswise slices so each piece is about 1/4 inch thick. Pat slices dry with paper towels to remove excess brine—this helps the batter adhere.

Reserve 1 cup pickle juice or brine for use in the batter (if you have less, top up with water or use all cold beer/sparkling water in the batter).

Dry mix

In a wide shallow bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp sugar, 1/4 tsp black pepper, and 1/4 tsp garlic powder until evenly combined.

Wet mix & combine

In a separate bowl, lightly beat 1 large egg. Add 3/4 cup very cold sparkling water or cold beer and 2 tbsp (approx. 30 ml) of the reserved pickle juice (or up to 1/4 cup if you prefer stronger flavor). Whisk to combine. Pour the wet into the dry and stir gently until mostly smooth; a few small lumps are fine. The batter should be thick enough to coat but still runny—adjust with a splash more cold water/beer if too thick or a spoonful more flour if too thin.

Set up a dredging station: one shallow bowl with 1/2 cup flour for dredging, the bowl with batter, and a shallow dish with 1 cup panko breadcrumbs. Pat each pickle slice again if needed. Lightly dredge a pickle slice in the plain flour, shake off excess, dip into the batter, letting excess drip back into the bowl, then press into panko to coat all around. Place coated slices on a wire rack set over a baking sheet. Repeat until all slices are coated.

For extra-crispy chips, double-dip: after the first panko coat, briefly dip back into batter and press into panko again. Return to the rack.

Pour neutral oil into a heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches (approximately 4–6 cups depending on pot size). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter—if it sizzles and rises immediately, the oil is ready.

Fry the coated pickle slices in small batches (4–6 at a time depending on pot size) for 1.5–2.5 minutes per side, or until golden brown and crisp. Avoid overcrowding, which lowers the oil temperature. Use a slotted spoon or spider to turn and remove chips.

Transfer fried pickle chips to a paper towel-lined tray or a wire rack set over a baking sheet. While still hot, sprinkle with 1 tsp coarse or flaky sea salt and a squeeze of lemon if using.

Allow chips to rest 1–2 minutes (they crisp further as they cool) then serve immediately with dipping sauce.

While frying, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, 1 tbsp mustard, 1 tsp hot sauce, 1 tsp honey (if using), and 1/4 tsp freshly ground black pepper in a small bowl. Taste and adjust seasoning—add a splash of pickle juice if you want more tang. Chill until ready to serve.