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Crispy Fried Pickle Chips Recipe with Easy Spicy Ranch Dip

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Crispy fried pickle chips with a golden, crunchy batter paired with a creamy, spicy ranch dipping sauce. A quick and easy snack perfect for casual get-togethers or game day.

Ingredients

Scale
  • 16 oz jar dill pickle chips, drained and patted dry
  • 1 cup all-purpose flour
  • ½ cup yellow cornmeal
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • Salt and black pepper, to taste
  • 1 large egg, lightly beaten
  • 1 cup buttermilk (or whole milk with 1 tbsp lemon juice as a substitute)
  • 2–3 cups vegetable oil or peanut oil for frying
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 tbsp fresh lemon juice
  • 1 tsp garlic powder (for dip)
  • 1 tsp onion powder
  • 1 tsp smoked paprika (for dip)
  • ½ tsp cayenne pepper (for dip)
  • 2 tbsp chopped fresh chives or dill (optional)
  • Salt and pepper to taste (for dip)

Instructions

  1. Drain pickle chips thoroughly and pat dry with paper towels. Let rest on a wire rack or plate for about 5 minutes.
  2. In a medium bowl, whisk together flour, cornmeal, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper.
  3. In a separate bowl, beat the egg lightly and whisk in the buttermilk until smooth. If using milk and lemon juice substitute, mix and let sit for 5 minutes before proceeding.
  4. Dip each pickle chip into the wet mixture, letting excess drip off, then dredge into the dry mix, pressing lightly to coat well. For extra thick crust, double dip by repeating wet and dry coats once more. Place coated chips on a plate.
  5. Pour oil into skillet or fryer to about 2 inches depth and heat to 350°F (175°C). Maintain temperature with a thermometer.
  6. Fry pickle chips in batches of 5-6, turning occasionally, for 2-3 minutes until golden brown and crispy. Remove with slotted spoon and drain on wire rack over baking sheet.
  7. Keep finished chips warm in a low oven at 200°F (93°C) if frying multiple batches.
  8. While chips fry, whisk together mayonnaise, sour cream, lemon juice, garlic powder, onion powder, smoked paprika, cayenne, chopped herbs, salt, and pepper in a small bowl. Chill until serving.
  9. Serve crispy fried pickle chips immediately with spicy ranch dipping sauce.

Notes

Dry pickle chips thoroughly before battering to ensure crispiness. Maintain oil temperature at 350°F to avoid greasy or burnt chips. Fry in small batches to keep oil hot. Double-dip for extra thick, crispy coating. The spicy ranch dip can be made ahead and chilled. For gluten-free, use gluten-free flour and cornmeal substitutes. For vegan, use flax egg and plant-based dairy alternatives.

Nutrition

Keywords: fried pickles, crispy pickle chips, spicy ranch dip, appetizer, snack, party food, easy recipe

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