Deep-Fried Dill Pickle Chips

How to Make Deep-Fried Dill Pickle Chips

1. 1

   Step 1: Prepare the pickles

   Drain the pickle chips in a colander and spread them on paper towels. Pat both sides very dry — removing excess brine is essential so the batter adheres and the oil doesn't sputter. Let them sit while you make the batter.

   For this step

   • 16 ozDill pickle chips, drained and patted dry
   
2. 2

   Step 2: Make the batter

   In a medium bowl whisk together the flour, cornstarch, baking powder and salt. Whisk the egg into the cold beer, then pour into the dry ingredients and stir until smooth and thick enough to coat (add a tablespoon more flour or beer if needed to reach a pancake-batter consistency). Let the batter rest 5 minutes while you heat the oil.

   For this step

   • 1 cupAll-purpose flour
   • 1/2 cupCornstarch
   • 1 tspBaking powder
   • 1 tspSalt
   • 1 cupCold beer (lager or pilsner) — or club soda
   • 1 eachLarge egg
   
3. 3

   Step 3: Heat oil and fry in batches

   Heat oil in a deep pot or fryer to 350°F (175°C). Working in small batches (4–6 chips at a time), dip each dry pickle chip in the batter, allow excess to drip off, then carefully lower into the hot oil. Fry 1 to 2 minutes per batch until golden and crisp, turning once; remove with a slotted spoon and drain on a wire rack or paper towels.

   For this step

   • 6 cupsVegetable oil (for deep frying)
   
4. 4

   Step 4: Make the spicy aioli

   While the chips fry, whisk together the mayonnaise and sriracha in a small bowl; adjust heat to taste by adding more or less sriracha. If desired, thin slightly with a teaspoon or two of cold water for a dipping consistency.

   For this step

   • 1/2 cupMayonnaise (for spicy aioli)
   • 2 tbspSriracha (or other hot sauce) — to taste
   
5. 5

   Step 5: Finish and serve

   Once all batches are fried, sprinkle chips lightly with a pinch of salt and serve immediately with the spicy aioli. These are best hot and crisp — encourage guests to dunk and enjoy right away.
   

1. Drain the pickle chips in a colander and spread them on paper towels. Pat both sides very dry — removing excess brine is essential so the batter adheres and the oil doesn't sputter. Let them sit while you make the batter.
2. In a medium bowl whisk together the flour, cornstarch, baking powder and salt. Whisk the egg into the cold beer, then pour into the dry ingredients and stir until smooth and thick enough to coat (add a tablespoon more flour or beer if needed to reach a pancake-batter consistency). Let the batter rest 5 minutes while you heat the oil.
3. Heat oil in a deep pot or fryer to 350°F (175°C). Working in small batches (4–6 chips at a time), dip each dry pickle chip in the batter, allow excess to drip off, then carefully lower into the hot oil. Fry 1 to 2 minutes per batch until golden and crisp, turning once; remove with a slotted spoon and drain on a wire rack or paper towels.
4. While the chips fry, whisk together the mayonnaise and sriracha in a small bowl; adjust heat to taste by adding more or less sriracha. If desired, thin slightly with a teaspoon or two of cold water for a dipping consistency.
5. Once all batches are fried, sprinkle chips lightly with a pinch of salt and serve immediately with the spicy aioli. These are best hot and crisp — encourage guests to dunk and enjoy right away.