Pan Fried Dill Pickles Chips

A plate of breaded and fried fish sticks garnished with chopped chives, served with fresh cherry tomatoes and herbs.

Pan fried dill pickle chips are crispy on the outside with that tangy bite in every crunch. They make an easy snack or appetizer that’s perfect for dipping into your favorite sauces.

Course Appetizer, Side Dish, Sides, Snack, Snacks

Cuisine American, International

Keyword air fryer, batch, crispy, crunch, crunchy, dill pickle, dip, fried pickle, fried pickle chips, fried pickles recipe, fry, make fried pickles, pickle, pickle chips, pickle slices, pickles recipe

Prep Time 10

Cook Time 6

Servings Portions

Calories 80kcal

Author Zuzana Paar

Equipment

1 Frying Pan
1 Containers
1 Tong Clippers

Ingredients

1/2 Cup Breading
8 Pieces Pickle Wedges
1 Piece Egg
1/2 Cup Coconut Flour

US Customary - Metric

Instructions

Gather sliced dill pickles, coconut flour, eggs, and breadcrumbs. Set everything out in separate bowls so the coating process moves smoothly.
Pat the pickle slices dry with paper towels, then lightly coat them in coconut flour. Shake off any excess so the coating stays even.
Whisk the eggs until smooth and dip each floured pickle slice into the egg wash, coating fully so the breading will stick well.
Press each egg-coated pickle slice into the breadcrumbs, coating both sides evenly. Place them on a plate while the oil heats.
Heat oil in a non-stick pan over medium heat and fry the pickles for 2–3 minutes per side until golden and crisp. Drain briefly on paper towels before serving.

Video

Notes

Dry the pickles first. Use a paper towel to pat them dry so the seasoning and coating stick better and fry up crispy. Wet pickles can make the coating soggy and cause oil to splatter.
Use a shallow layer of oil. You only need enough oil to lightly coat the bottom of the pan. Too much oil can make the pickles greasy instead of crisp.
Don’t overcrowd the pan. Fry the chips in a single layer so they cook evenly and stay crunchy. Overcrowding can lower the oil temperature and make it soggy.
Watch the heat. Medium heat works best to brown the coating without burning it. If the pan gets too hot, the outside can cook too fast before the inside is ready.

Nutrition