Course: Appetizer
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 2 minutes minutes
Total Time: 12 minutes minutes
Servings: 4
Calories: 138kcal
Pickle chips are coated in a ranch-flavored flour mixture and fried up to make these snackable ranch fried pickles.
Print Recipe
In a shallow bowl whisk the ranch seasoning, flour, milk, and pickle juice together until a sticky batter forms.
1 ounce ranch seasoning, 1 cup whole wheat flour, 1 cup skim milk, ¼ cup pickle juice
Place pickles (you might work in batches) into batter and coat both sides.
2 cups sliced dill pickles
In a Dutch oven, heat 2 inches of oil over medium-high heat. Heat until 375°F.
Vegetable oil
Working in batches of 4-6, place the pickles in the batter and allow to fry until golden brown, about 1-2 minutes.
Using a slotted spoon, remove pickles from the oil and place on a paper towel to drain.
Allow to cool about 5-10 minutes before serving.
- I love these deep fried pickle chips but you can use pickle spears if you prefer. Just follow the same steps to fry them up!
- Work in batches when frying. I usually do about 4-6 pickles at a time.
- Make sure the oil is heated to 375°F before you start frying.
- Set up some paper towels next to the stove where you can place the pickles after frying. Give them 5-10 minutes to cool before serving.
Storage: Store fried pickles in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Calories: 138kcal | Carbohydrates: 27g | Protein: 5g | Cholesterol: 1mg | Sodium: 248mg | Potassium: 128mg | Sugar: 3g | Vitamin A: 125IU | Calcium: 79mg | Iron: 1.5mg