Crispy Fried Pickle Chips with Buttermilk Ranch

Fried Pickle Chips

Introduction
These fried pickle chips are crispy, tangy, and seriously addictive. They are the perfect easy appetizer for parties, game day, or whenever you are craving a fun snack at home.

Prep Time
10 minutes

Cook Time
10 minutes

Total Time
20 minutes

Ingredients
1 jar dill pickle chips, drained and patted dry
1 cup buttermilk
1 cup all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
Vegetable oil or canola oil, for frying
Ranch dressing, for dipping

Step-by-Step Instructions (Detailed)

Step 1: Prep the pickles
Place the drained dill pickle chips on a clean kitchen towel or paper towels and pat them very dry. Removing excess moisture helps them crisp up and keeps the oil from splattering too much.

Step 2: Soak in buttermilk
Add the pickle chips to a medium bowl and pour the buttermilk over them. Stir gently to coat every piece. Let the pickles soak for about 10 minutes while you prepare the flour mixture. This adds flavor and helps the coating stick.

Step 3: Make the seasoned flour
In a shallow bowl or pie plate, whisk together the flour, paprika, garlic powder, onion powder, salt, and black pepper until well combined. Taste a pinch and adjust the seasoning if needed.

Step 4: Heat the oil
Pour enough oil into a deep skillet, Dutch oven, or heavy pot to reach about 1 1/2 to 2 inches up the sides. Heat the oil over medium heat until it reaches 375°F (190°C). If you do not have a thermometer, drop in a small pinch of the flour mixture; it should sizzle immediately and rise to the top.

Step 5: Dredge the pickle chips
Working in small batches, remove pickle chips from the buttermilk, letting the excess drip off. Press each chip into the seasoned flour, turning to coat both sides completely. Lightly shake off extra flour so the coating is thin and even.

Step 6: Fry until golden and crisp
Carefully place the coated pickle chips into the hot oil in a single layer without crowding the pan. Fry for 2 to 3 minutes, turning once, until they are golden brown and crispy. Adjust the heat as needed to maintain the oil temperature.

Step 7: Drain and season
Use a slotted spoon to transfer the fried pickle chips to a paper towel–lined plate or wire rack. Immediately sprinkle with a pinch of salt for extra flavor. Repeat with the remaining pickles, allowing the oil to come back up to temperature between batches.

Step 8: Serve
Serve the fried pickle chips hot with a side of chilled ranch dressing for dipping. They are best enjoyed right away while the coating is crisp.

Pro Tips
Use very cold buttermilk to help the coating cling and stay light.
For extra crunch, you can stir 2 tablespoons of cornstarch into the flour mixture.
To keep batches warm, place fried pickle chips on a wire rack set over a baking sheet in a 200°F oven while you finish frying.

Nutrition Info Table and Disclaimer

Serving Size Calories Protein Carbs Fat Fiber Sugar
1 serving 320 6g 30g 19g 2g 4g

Disclaimer
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.