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Deep-Fried Dill Pickle Chips

I like to dip my deep-fried dill pickle chips in Hidden Valley Ranch dressing, whereas the hubby prefers ketchup. To each his own, I say.

Deep-fried pickles on the left. Okra on the right.

Deep-fried pickles on the left. Okra on the right.

Deep-Fried Dill Pickle Chips

The flavor of a deep-fried dill pickle chips is somewhat like fried green tomatoes. Both are salty, tangy, and crunchy. Dipped in your choice of dressing, either snack is delicious. I like to dip mine in Hidden Valley Ranch dressing, whereas the hubby prefers ketchup. To each his own, I say.

Homemade Pickles

You can make your own pickle chips by slicing your cucumbers crossways and putting Mrs. Wages Dill Pickle brine on them in a jar. A couple of days later, you can use your own pickles to make deep-fried pickles.

The hubby cross-cut our pickles with a ripple cutter. It was time-consuming, but they seem to be firmer. He cut them approximately 3/8 inch thick. He placed the cut cucumber slices in the jars, and I mixed up the brine mix and poured it into the jars and sealed them using a water bath canner for 10 minutes.

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I can visualize the pickle shelf in our Walmart store, and there is probably a thick-cut pickle waiting for you to deep fry if you would rather purchase store-bought pickle chips.

Cook Time

Prep timeCook timeReady inYields

15 min

2 min

17 min

2 servings

Ingredients

  • 20 pickles
  • 4 eggs, beaten
  • 1 cup Fryin' Magic
  • 1 gallon canola oil

Instructions

  1. Heat deep fryer to 400 degrees.
  2. Drain pickles. In a bowl, break the eggs and beat until mixed. In a second bowl, have Fryin' Magic ready to dip egged pickles. Have a plate ready to hold coated pickles until ready to deep fry.
  3. Place a plateful of coated pickles in the deep fryer. Deep-fry for at least 2 minutes until coating is a golden rust color. The internal temperature should be at least 165 degrees. Cool on paper towels and eat with your choice of dipping, sauce, or simply eat plain!

© 2019 Char Milbrett

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