FRIED PICKLE CHIPS

 

Ingredients:

• 2 cups ridge cut pickle chips, drained (about 300g)
• 1 cup all-purpose flour (120g)
• 2 eggs, lightly beaten
• 2 cups panko breadcrumbs (150g)
• 2 cups vegetable oil (for frying)
• Salt and pepper, to taste

Garnish:

• 2 tablespoons thinly sliced chives

For serving:

• Homemade ranch dressing

Instructions:

1. Preheat vegetable oil in a deep fryer or large pot to 350°F (175°C).

2. Pat dry the pickle chips thoroughly between layers of paper towels or clean kitchen towels to remove excess liquid/brine.

3. Prepare three separate shallow dishes for dredging: one with flour, one with beaten eggs, and one with panko breadcrumbs.

4. Dredge each pickle chip in the flour, shaking off any excess. Dip into the beaten eggs, ensuring it is fully coated. Finally, coat the pickle chip in panko breadcrumbs, pressing gently to adhere. Place the coated pickle chips on a baking sheet lined with parchment paper and refrigerate for about 20 minutes.

5. Remove the pickle chips from the refrigerator. Fry them in batches in the preheated oil for about 2 to 3 minutes, or until they are lightly browned and crispy. Use a slotted spoon to remove the fried pickle chips from the oil and drain them on paper towels. Season lightly with salt and pepper.

6. Repeat the frying process with the remaining pickle chips.

7. Garnish the fried pickle chips with thinly sliced chives and serve immediately with homemade ranch dressing.

Notes:

• For baking instructions: Preheat oven to 375°F (190°C). After coating pickle chips in panko breadcrumbs, place them on a baking sheet coated with cooking spray. Bake for 8 minutes, flip each pickle chip, then bake for an additional 6 to 8 minutes until golden brown.

• For air fryer instructions: Preheat air fryer to 400°F (200°C). After coating pickle chips in panko breadcrumbs, place them in a single layer in the air fryer basket coated with cooking spray. Air fry for 4 minutes, flip each pickle chip, then air fry for an additional 3 to 4 minutes until golden brown.

• Freezing instructions: Arrange panko-coated pickle chips in a single layer on a baking sheet and freeze until solid. Transfer to a resealable freezer bag, removing excess air, and freeze for up to 3 months.

• Tips: Patting the pickle chips dry thoroughly prevents them from becoming soggy during frying. Pressing the panko breadcrumbs firmly onto the pickle chips helps the coating stick better. Refrigerating the coated pickle chips before frying also aids in keeping the coating intact.