Dill Pickle Chips Recipe
Servings: 1
Ingredients
- 2 pt Sliced dill pickles, undrained
- 1 lrg Egg, lightly beaten
- 1 Tbsp. All-purpose flour
- 1/2 tsp Warm sauce
- 1 1/2 c. All-purpose flour
- 2 1/2 tsp Grnd red pepper
- 1 tsp Garlic pwdr
- 1/2 tsp Salt Vegetable oil
Directions
- "You'll be amazed how fast these crispy snacks will disappear. They're a unique alternative to potato chips and a great accompaniment for a fish fry."
- Drain pickles, reserving 2/3 c. pickle juice. Press pickles between paper towels to remove excess moisture. Combine 2/3 c. pickle juice, egg, 1 Tbsp. flour, and warm sauce; stir well and set aside.
- Combine 1-1/2 c. flour and next 3 ingredients; stir well. Dip pickles in egg mix; dredge in flour mix.
- Pour oil to depth of 1-1/2 inches, if using a skillet. Fry coated pickles in batches, in warm oil (375F) for 2 to 3 min or possibly till golden brown, turning once. Drain on paper towels. Serve immediately.
- Yield: about 10-1/2 dozen
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 830g | |
| Calories 876 | |
| Calories from Fat 68 | 8% |
| Total Fat 7.81g | 10% |
| Saturated Fat 2.13g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 6244mg | 260% |
| Potassium 901mg | 26% |
| Total Carbs 170.48g | 45% |
| Dietary Fiber 13.3g | 44% |
| Sugars 9.87g | 7% |
| Protein 30.86g | 49% |
