Description
Crispy, Cheesy Dill Pickle Chips are a delicious and crunchy snack that combines the tanginess of dill pickles with a cheesy, crispy coating.
Ingredients
Scale
- 1 jar (32 oz) dill pickles, sliced into 1/4-inch thick chips
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for a kick)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 1 cup shredded cheddar cheese
- Vegetable oil, for frying
Instructions
- Drain the pickle chips well and lay them out on paper towels to absorb excess moisture.
- In a shallow bowl, whisk together the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
- In another bowl, beat the eggs until frothy.
- In a third bowl, combine the breadcrumbs and shredded cheddar cheese.
- Dip each pickle chip into the seasoned flour, then into the egg mixture, and finally coat with the cheesy breadcrumb mixture.
- Set the coated chips aside on a plate.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- Fry the coated pickle chips in batches for 2-3 minutes on each side until golden brown and crispy.
- Remove from oil and drain on paper towels.
- Serve hot with your favorite dipping sauce.
Notes
- Make sure to not overcrowd the pan while frying.
- Adjust the cayenne pepper according to your spice preference.
- These chips are best served immediately for maximum crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 5 chips)
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Crispy, Cheesy, Dill Pickle Chips, Snack, Fried Pickles