Crispy Fried Pickle Chips Recipe with Easy Creamy Comeback Sauce
Crispy fried pickle chips paired with a tangy, creamy comeback sauce create a perfect snack that’s quick, easy, and irresistibly delicious. This recipe balances crunch, tang, and creaminess for a crowd-pleasing appetizer or snack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 20–25 dill pickle chips (preferably thick-cut, jarred or homemade)
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional)
- ½ tsp salt
- ½ tsp black pepper
- 1 cup buttermilk (or whole milk with 1 tbsp lemon juice as a substitute)
- Vegetable oil for frying (such as canola or peanut oil)
- ½ cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp prepared horseradish
- 1 tsp Worcestershire sauce
- 1 tsp apple cider vinegar
- 1 tsp hot sauce
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt and pepper to taste
Instructions
- Prepare the batter: In a mixing bowl, combine 1 cup all-purpose flour, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper. Whisk until evenly mixed. In a separate bowl, pour the buttermilk.
- Dredge the pickle chips: Pat the pickle chips dry with paper towels to remove excess moisture. Dip each chip into the buttermilk, then dredge in the seasoned flour mixture, pressing lightly to coat completely. Set aside on a plate.
- Heat the oil: Pour vegetable oil into your frying pan or pot to a depth of about 2 inches. Heat to 350°F (175°C). Use a thermometer to monitor temperature.
- Fry the pickle chips: Working in batches, carefully add the coated pickle chips to the hot oil. Fry for about 2-3 minutes per batch, turning occasionally, until golden brown and crispy. Avoid overcrowding the pan.
- Drain and cool: Using tongs or a slotted spoon, transfer fried chips to a wire rack set over a baking sheet to drain excess oil. Let cool for a few minutes.
- Make the comeback sauce: In a small bowl, whisk together mayonnaise, ketchup, horseradish, Worcestershire sauce, apple cider vinegar, hot sauce, smoked paprika, garlic powder, salt, and pepper. Taste and adjust seasoning as needed. Chill until ready to serve.
- Serve: Arrange the warm crispy fried pickle chips on a platter with a bowl of creamy comeback sauce on the side for dipping. Enjoy immediately for the best crunch.
Notes
Pat pickles dry thoroughly to ensure crispiness. Maintain oil temperature around 350°F (175°C) to avoid greasy or burnt chips. Drain chips on a wire rack instead of paper towels to keep them crispy. The comeback sauce tastes better after chilling for at least 30 minutes. For gluten-free, use gluten-free flour blends; for vegan, use plant-based milk and vegan mayo.
Nutrition
- Serving Size: About 5-6 chips with
- Calories: 275
- Sugar: 3
- Sodium: 600
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 20
- Fiber: 1
- Protein: 3
Keywords: fried pickles, crispy pickle chips, comeback sauce, appetizer, snack, fried snack, tangy sauce, easy recipe