Crispy Fried Dill Pickle Chips

Tangy dill pickle chips get a seasoned panko crust, a quick shallow fry, and a warm oven hold that keeps each batch crisp for serving.

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

Heavy 10-inch skillet · Clip-on frying thermometer · Tongs · Slotted spoon · Wire rack · Rimmed sheet pan · Three shallow bowls

Keep the crust attached

Dry the pickle chips thoroughly before breading, and shake away loose flour before dipping in egg.

Keep batches crisp

Use a wire rack in a low oven; stacking hot chips traps steam and softens the panko.

01. Heat the oven to 200 F and place a wire rack in a rimmed pan so the fried batches can stay warm without steaming.

02. Press the drained pickle chips between towels until matte and dry; this helps the flour stick and reduces oil spatter.

03. Set out seasoned flour, beaten egg mixed with water, and panko in separate shallow bowls.

04. Coat chips flour, egg, then panko, shaking off excess flour and pressing crumbs onto both sides.

05. Heat about 1/2 inch oil in a heavy skillet, keeping the pan at most half full; bring it to 350–365 F without letting it smoke.

06. Lower chips away from you with tongs in a single layer. Fry 1–2 minutes per side, adjusting the burner to keep the oil in range.

07. Drain each batch on the rack and hold it in the 200 F oven, uncovered and in a single layer, until the next batch is ready.

08. Scatter fresh dill over the chips and serve promptly with ranch dip and lemon wedges.