Target: 6 × 4 inches · landscape

Crispy Fried Dill Pickle Chips

45 min · 6 servings

Ingredients

□ 1 lb refrigerated dill pickle chips, drained

□ 1 cup all-purpose flour

□ 1 tsp garlic powder

□ 1/2 tsp smoked paprika

□ 1/2 tsp kosher salt

□ 2 large eggs

□ 2 tbsp water

□ 1 1/2 cups panko breadcrumbs

□ 2 cups neutral high-heat oil, such as canola or peanut, for shallow frying

□ 1 cup ranch dip, for serving

□ 1 lemon, cut into wedges

□ 1 tbsp chopped fresh dill, for serving

1. Heat oven to 200 F with a rack in a sheet pan. Drain and press pickle chips dry on both sides.

2. Season flour; beat eggs with water and set out panko. Coat each chip in flour, egg, then panko.

3. Heat 1/2 inch oil in a heavy skillet to 350–365 F. Fry in uncrowded batches until deeply golden, turning once.

4. Drain on a rack and hold in the warm oven. Finish with dill and serve with ranch and lemon wedges.

Cook’s note: Dry pickles well and keep the oil between 350 and 365 F for an attached, crisp coating.