Beer-batter Fried Pickle Chips

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 (32 ounce) jar dill pickles, whole or 1 (24 ounce) jar dill pickles, sliced
• canola oil (for frying)
• 2 cups all-purpose flour, divided
• 1 cup beer (i usually use shiner bock)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Recipe

• 1 if not pre-cut, cut pickles in 1/2-1/4 inch slices. blot pickles with paper towels to remove excess moisture (i cut mine and immediately place them on folded-up paper towels, and then i blot them also).
• 2 whisk 3/4 cup flour with the beer. place remaining flour, salt, and pepper in a gallon-size ziploc bag; shake to combine.
• 3 pour canola oil in a deep skillet or dutch oven, and set it over medium heat; the oil should be approximately 3/4 inch deep.
• 4 when your oil is hot (test it by sprinkling a little water in the oil, when it pops, you know it's ready), start preparing the pickle chips.
• 5 put all the pickle slices in the ziploc bag with the flour to completely coat the pickles with flour. take them out, and dip them in beer batter.
• 6 immediately place batter-covered pickles in the oil (about 10-15 at a time, making sure not to crowd them), careful that it may pop back, for about 2 minutes on each side or until brown.
• 7 when they're golden, remove and place on a plate lined with paper towels to drain.
• 8 eat plain, serve with ranch dressing, or serve with any dipping sauce of your choice.