Crispy, tangy, and downright delicious, these beer battered pickle chips are the ultimate appetizer and they’re seriously out-of-this-world with flavor. If you’re someone who loves bold flavor and serious crunch, these pickle chips are sure to hit the spot.
Each thin slice of pickle is coated in a light, airy beer batter and fried until it’s perfectly golden and yummy. One bite delivers crunch, salt, tang, and richness all at once. It’s no wonder deep fried pickle chips are some of the most popular of appetizers today.
Best of all, you can also make your very own ranch dip to serve with these fried pickles. These pickle chips are perfect for game days, backyard gatherings, bar-style menus, and anytime you’re craving a new snack or something fun to make. They pair perfectly with classic dipping sauces and also work well if you’re making an appetizer platter. Best of all, they’re super easy and quick to make. They’re also highly customizable, whether you love your fried pickles mild or spicy! You can cut them as thick or as thin as you’d like, as well!
Whether you’re a classic pickle lover or you are a fried food fan, you’ll want to give this recipe a go. This is the kind of appetizer that turns any gathering into a hit and keeps everyone coming back for more.
Why You’ll Love This Recipe
- Easy: This is one of the most simple and straightforward recipes when it’s time to get serious about appetizers and finger foods.
- Ingredients: You don’t need many ingredients to bring these fried pickle chips to life. The ingredients are often staples in refrigerators and pantries.
- Comforting: There’s something so satisfying about the crunch and depth of these pickle chips!
- Game-day-approved: This is always a hit when you’re planning for an upcoming game day! It’s also a great bar food!
Ingredient Notes & Substitutions
Dill pickle chips: While classic dill pickles are recommended for this recipe, feel free to get a bit creative. Spicy or bread and butter pickles will work as well. Just keep in mind, swapping the chips for another flavor will change the overall flavor of these fried pickles.
All-purpose flour: If you’re allergic to all-purpose flour, or if you’re gluten-free, you can try using a combination of both almond and coconut flour to make another type of breading. Just remember, this will also change the flavor of these pickles!
Chicken broth: If you want to use bouillon cubes with water instead of broth you can do so. However, keep the salt content in mind as you are using cubes, as this can add plenty of salt to an already salty and tangy pickle.
Salt and pepper: Feel free to add your own seasonings, such as garlic powder, onion powder, or even paprika to make this dish your own.
Tips for Success
- Always monitor the oil temperature when frying pickles or other appetizers. Avoid cooking on too-low of a setting, which can result in soggy fried pickles.
- Avoid overcrowding the pan when you’re making these pickles to ensure they all crisp up evenly.
- Pat your pickles dry with a paper towel before you fry them for extra crispness.
Storage & Reheating
When you want to store and reheat your fried beer batter pickles, you can do so by first removing them from the pan and allowing them to cool. Use paper towels to soak up extra grease, ensuring they remain as dry as possible. You can then place them in a Ziploc bag or airtight container that’s fridge-friendly and freezer-friendly for up to 3 days. You can also freeze your pickles. Just keep in mind that doing so may change the texture of the pickles once they’re thawed and reheated. To freeze, place your pickles in a freezer-friendly container or Ziploc for up to 2 months.
To reheat, remove the pickles from your container or Ziploc bag and allow them to come closer to room temperature. Then, you can reheat in your oven or air fryer at 350 degrees for 5-10 minutes. You can microwave thawed pickles, but they’re more likely to come out soggy this way.
Serving Suggestions
You can serve these beer battered pickles with a range of additional appetizers, especially when you’re cooking for game day. You can also make your own sides and main dishes to go with these pickles. For instance, try our copycat KFC fried chicken recipe if you have a hankering for chicken with your fried pickles! Or, try our pork chop supreme recipe for a delicious main course that pairs well with fried beer battered pickles!
FAQs
Can I make these fried pickles ahead of time for a gathering?
It’s best to make these fried pickles on the spot. However, you can store them for a few days before they get soggy and lose their flavor.
Do You Eat Fried Pickles Hot Or Cold?
I like to eat my homemade fried pickles warm. The flavors feel extra rich when warm. You can eat these however you like.
Notes
Try your hand at making fresh cocktail sauce or ranch dipping sauce to help take these pickle chips to an entirely new level of flavor!
Beer Battered Pickle Chips
Ingredients
Base:
- 1 Jar Dill Pickle Chips Traditional chips provide the best “vinegar burst”
The Savory Batter:
- 1 cup All-purpose Flour
- 1 Large Egg
- 1/2 cup Chicken Broth The secret to a deeper, savory flavor profile
- Salt and Black Pepper to taste
- The Frying Medium: Vegetable Oil Enough to fill a deep-sided skillet
Instructions
- Heat your oil to exactly 350°F. Pro Tip: Investing in a kitchen thermometer is highly recommended here; if the oil is too cool, the batter will soak up grease; if too hot, it will burn before the pickle warms through.
- Before dipping, spread the pickle chips on paper towels and pat them until they are completely dry. Crucial: Any surface brine will cause the batter to steam from the inside out, making the coating fall off in the oil.
- Whisk the flour, chicken broth, egg, and seasonings until the batter is smooth. It should be thick—resembling pancake batter. If it’s too thin, it won’t hold the “crunchy” ridges once fried.
- Working in small batches, dip the dry slices into the batter and immediately place them into the hot oil.
- Fry for 3–5 minutes. You are looking for a deep golden brown and a visible “crunch” on the edges.
- Once finished, move the pickles to a fresh sheet of paper towels. Do not stack them; air circulation is what keeps the crust from turning soft.
- Fried pickles lose their “snap” quickly as they cool. Serve them immediately while the centers are still hot and the batter is crisp.
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Beer Battered Pickle Chips
