# Deep-Fried Dill Pickle Chips > Crispy, golden-battered dill pickle chips fried to order and served with a creamy, spicy aioli. This classic fair-and-bar favorite uses a tested beer batter for an ultra-crisp crunch and a bright, tangy dip that makes the pickles sing. Canonical URL: https://www.topshelf.recipes/recipes/deep-fried-dill-pickle-chips ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 25, 2026 Last Updated: September 28, 2026 ## About This Recipe Deep-Fried Dill Pickle Chips are a reckless little joy: a vinegar-forward flash of pickle wrapped in a whisper-thin, ultra-crisp shell that shatters on first bite and leaves a citrusy, salty tang behind. The contrast is the point — cold, briny pickle against hot, light batter and a cool, spicy aioli that smooths and amplifies the flavors. Using a beer batter tuned with cornstarch and a touch of baking powder gives a dryer, glassy crunch that holds up for the few minutes it spends on the plate, and the mayonnaise-based sriracha dip keeps the palate moving between bites. This version leans on practical choices that matter at home: thoroughly drying the chips so the batter adheres, keeping the batter cold for lift, and frying in small batches to maintain oil temperature. It’s a great bar snack for game day, a playful starter for backyard gatherings, or an indulgent late-night morsel; make enough for sharing, and send guests back to the fryer for the best experience. If you want to tweak heat, salt, or beer — this recipe is forgiving and built to showcase the pickle, not bury it. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 15 minutes - Total Time: 35 minutes - Servings: 4 - Difficulty: Medium - Category: Snacks ## Ingredients ### Prepare the pickles - 16 oz Dill pickle chips, drained and patted dry ### Heat oil and fry in batches - 6 cups Vegetable oil (for deep frying) ### Make the batter - 1 cup All-purpose flour - 1/2 cup Cornstarch - 1 tsp Baking powder - 1 tsp Salt - 1 cup Cold beer (lager or pilsner) — or club soda - 1 each Large egg ### Make the spicy aioli - 1/2 cup Mayonnaise (for spicy aioli) - 2 tbsp Sriracha (or other hot sauce) — to taste ## Instructions ### 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. ### 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. ### 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. ### 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. ### 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. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 532 kcal - Protein: 6.1 g - Carbohydrates: 43.4 g - Fat: 35.5 g - Saturated Fat: 5.7 g - Fiber: 2.2 g - Sugar: 2.8 g - Added Sugars: 1.3 g - Cholesterol: 58.1 mg - Sodium: 1993.6 mg - Potassium: 227.2 mg - Calcium: 154.2 mg - Iron: 2.3 mg - Vitamin D: 0.3 mcg ## Tips ### Pat Pickles Bone-Dry Blot both sides with paper towels and let them air-dry 5–10 minutes so the batter clings and oil doesn’t pop from stray brine. ### Keep Batter Ice-Cold Use cold beer or club soda and rest the batter briefly; the temperature contrast creates lift and a crisper crust when it hits hot oil. ### Use Cornstarch For Crunch Cornstarch replaces some flour to reduce gluten formation and produce a glassier, more brittle exterior that stays crisp longer. ### Maintain Oil Temperature Hold the oil around 350°F (175°C) and fry in small batches so the temperature doesn't drop, which prevents soggy, greasy coatings. ### Drain On A Rack Transfer fried chips to a wire rack over a sheet tray rather than paper towels to keep air circulating and preserve crispness. ## Variations and Substitutions ### Gluten-Free Batter Swap the all-purpose flour for a 1:1 gluten-free baking mix or rice flour and use club soda for lift; add an extra tablespoon of cornstarch for structure. ### Panko-Dusted Pickles Instead of a full beer batter, dredge chips in flour, dip in beaten egg, then press into panko for a crunchier, chunkier texture. ### Dill-Garlic Aioli Stir chopped fresh dill, grated garlic, lemon zest, and a splash of pickle brine into the mayo for a herbaceous dip that echoes the pickle flavor. ### Lighter Oven Version Toss battered chips on a parchment-lined sheet and spray with oil, then bake at 425°F (220°C) until crisp, flipping once; texture will be lighter, not as blistered as frying. ## Notes These are best served immediately while still hot and crunchy — they shine at game-day gatherings or as a fun party snack. The quick beer batter crisps beautifully and the simple spicy aioli balances the briny pickle flavor. ### Storage and Make-Ahead These are best eaten hot and lose crispness quickly; store leftover fried pickles in a single layer on a rack in the fridge for up to 24 hours, with the aioli kept separate in an airtight container. Reheat on a wire rack in a 400°F (200°C) oven for 5–8 minutes to recrisp, watching closely so they don't overbrown. ### Serving Suggestions Serve on a large platter over a wire rack with small bowls of spicy aioli and extra lemon wedges or chopped fresh herbs for brightness. Pair with cold lagers or a crisp pilsner to echo the batter, or with a citrusy gin cocktail to cut the richness; add fries or a simple cabbage slaw to turn it into a spirited snack spread. ## Frequently Asked Questions ### Can I use other pickle styles? Yes — bread-and-butter or spicy pickle chips work but will change the flavor profile; very thick dill spears can be used if sliced thinner or cut in half so the batter cooks through evenly. ### Why is my batter sliding off the pickles? Excess surface moisture prevents adhesion; pat pickles thoroughly and let them sit briefly to dry, and make sure the batter is thick enough to coat (pancake-batter consistency) so it clings. ### Can I substitute club soda for beer? Absolutely — club soda keeps the batter light and is alcohol-free, while beer adds a faint maltiness; either should be cold for the best rise. ### How do I avoid greasy pickles? Keep oil temperature steady around 350°F and fry in small batches so the oil doesn't cool, and drain on a rack rather than stacking on paper towels which trap steam. ### Can I make the aioli ahead? Yes — mix the mayonnaise and sriracha up to 3 days ahead and store refrigerated; whisk again before serving and thin with cold water if needed for dipping consistency. ## Related Recipes and Guides - [How to Make Crispy Homemade Potato Chips in a Deep Fryer](https://www.topshelf.recipes/recipes/crispy-homemade-potato-chips-deep-fryer) - [Snake River Farms Beef Tallow Crispy Air Fryer Chicken Wings](https://www.topshelf.recipes/recipes/snake-river-farms-beef-tallow-crispy-air-fryer-chicken-wings) - [Easy Peanut Butter Bars](https://www.topshelf.recipes/recipes/easy-peanut-butter-bars) - [Gluten Free Fried Pickles](https://www.topshelf.recipes/recipes/gluten-free-fried-pickles) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Salt & Vinegar Potato Chips](https://www.topshelf.recipes/recipes/salt-and-vinegar-potato-chips) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)