Best Dill Pickle Chips Recipes

Dill-Pickle Chips image

Provided by Martha Stewart

Yield Makes 2 quarts

Number Of Ingredients 7

2 pounds Kirby cucumbers
3 tablespoons coarse salt
3 cups water
2 cups distilled white vinegar
1 tablespoon dill seed
4 cloves garlic
2 bunches fresh dill, coarsely chopped

Steps:

Cut the cucumbers into 1/2-inch-thick rounds, and transfer to a colander set in a bowl. Toss well with salt. Refrigerate cucumber rounds 1 hour.
Rinse cucumber rounds well; drain. Pat dry between paper towels. Transfer cucumber slices to a large bowl.
Bring 3 cups water, vinegar, dill seed, and garlic to a boil in a medium saucepan, stirring. Reduce heat; simmer 4 minutes. Let mixture cool slightly, about 10 minutes.
Add chopped dill to cucumber slices, and toss to combine. Pour in the brine. Let cool completely, about 30 minutes. Transfer mixture to airtight containers, and refrigerate at least 1 week (pickles will keep 3 weeks more).

Airfryer Parmesan Dill Fried Pickle Chips Recipe image

Provided by á-5080

Number Of Ingredients 5

32 oz. jar whole large dill pickles
2 eggs
2/3 c. panko bread crumbs
1/3 c. grated Parmesan
1/4 tsp. dried dill weed

Steps:

Slice the large pickles diagonally into 1/4" thick slices. Place between layers of paper towels and pat dry. In a shallow bowl, beat the eggs until smooth. In a resealable bag, add the Panko bread crumbs, Parmesan and dill weed and shake until well combined. In batches of 4-5 pieces, dip the pickle slices into the egg mixture, being sure to remove any excess egg and then toss in the Panko mixture. Add half of the coated pickle chips into the Airfryer and bake for 8-10 minutes on the highest temperature. Remove from the Airfryer and add the remaining pickle chips and bake for 8-10 minutes. Serve immediately with zesty ranch for dipping. NOTE: If you own a larger XL Airfryer, you can cook all the chips in one batch.

FRIED DILL PICKLE CHIPS! image

Categories Dill

Number Of Ingredients 5

However many pickle slices the batter will cover
3/4 to 1 cup of beer
2 eggs
1 -2 cups of flour
Cholesterol free oil

Steps:

Pour oil in a large skillet until the oil is about 1-2 inches up the side of the pan. Heat oil to 350 degrees. Strain pickles in a small colander. In a mixing bowl, whisk the yolks and 3/4 cup of the beer. Season the mixture with salt and pepper. Whisk in enough flour to form a batter. If the batter is too thick add the remaining beer to thin the batter. Dip pickles one at a time using tongs into the batter and then place in the heated oil Fry pickles for about 2 minutes flipping the pickle after about 1 minute Place pickles on a plate lined with paper towel and then season with salt. Serve with Ranch Dressing.

Dill Pickle Chips image

Provided by MarieRynr

Time 18m

Yield 10 1/2 dozen

Number Of Ingredients 9

2 pints sliced dill pickles, drained,reserving 2/3 cup pickle juice
1 large egg, lightly beaten
1 tablespoon flour
1/2 teaspoon hot sauce
1 1/2 cups all-purpose flour
2 1/2 teaspoons ground red pepper
1 teaspoon garlic powder
1/4 teaspoon salt
vegetable oil, for frying

Steps:

Drain pickles well.
(Don't forget to reserve 2/3 cup of the juice).
Press pickles between paper towels to remove excess moisture.
Combine the pickle juice with egg, 1 TBs flour and hot sauce; stir well and set aside.
Combine 1 1/2 cups flour and next 3 ingredients; stir well.
Dip pickles in egg mixture; dredge in flour mixture.
Pour oil to depth of 1 1/2 inches if using skillet.
Fry coated pickles in hot oil, in batches, for 2 to 3 minutes or until golden, turning once.
Drain on paper towels.
Serve immediately.