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Crispy Fried Pickle Chips Recipe with Spicy Aioli for Ultimate Crunch

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Crispy fried pickle chips with a tangy, spicy aioli dip create an addictive crunchy snack perfect for parties or quick cravings. This recipe delivers a light, crispy batter with a flavorful kick.

Ingredients

Scale
  • 16 ounces dill pickle chips, drained and patted dry
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt (adjust to taste)
  • Pinch of black pepper
  • 1 large egg, beaten
  • 3/4 cup buttermilk
  • About 4 cups neutral oil (canola or vegetable) for frying
  • For the spicy aioli dip:
  • 1/2 cup mayonnaise
  • 1 clove garlic, minced
  • 1 tablespoon hot sauce
  • 1 teaspoon lemon juice
  • 1/4 teaspoon smoked paprika (optional)
  • Salt and pepper to taste

Instructions

  1. Drain and dry the pickle chips on paper towels to remove excess moisture; let rest for 10 minutes.
  2. In a medium bowl, whisk together flour, cornstarch, baking powder, garlic powder, smoked paprika, salt, and pepper.
  3. In a separate bowl, beat the egg and mix in the buttermilk until combined.
  4. Pour the wet mixture into the dry ingredients and whisk gently until a smooth batter forms; adjust consistency with buttermilk or flour if needed.
  5. Heat oil in a deep frying pan or pot to 350°F (175°C), maintaining temperature with a cooking thermometer.
  6. Dip each pickle chip into the batter, letting excess drip off, then carefully place into hot oil in batches without overcrowding.
  7. Fry for 2-3 minutes, turning once, until golden brown and crisp.
  8. Remove chips with a slotted spoon and drain on a wire rack over a baking sheet to keep crispy; repeat with remaining chips.
  9. While frying, mix mayonnaise, minced garlic, hot sauce, lemon juice, smoked paprika, salt, and pepper in a small bowl to make the spicy aioli; adjust seasoning to taste.
  10. Serve the warm crispy fried pickle chips with the spicy aioli on the side immediately.

Notes

Patting pickle chips dry is crucial to prevent batter from slipping and oil splattering. Maintain oil temperature at 350°F for best crunch. Drain chips on a wire rack to keep crispiness. Spicy aioli tastes better after resting for a few hours. Reheat leftover chips in a 375°F oven for 5-7 minutes to restore crispness.

Nutrition

Keywords: fried pickles, crispy pickle chips, spicy aioli, appetizer, snack, party food, crunchy snack

Find it online: https://flurpchef.com/crispy-fried-pickle-chips-recipe-with-spicy-aioli-for-ultimate-crunch/