Beer-Batter Fried Pickle Chips

1. 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. 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. 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. 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. 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. 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. 7

   When they're golden, remove and place on a plate lined with paper towels to drain.

8. 8

   Eat plain, serve with Ranch dressing, or serve with any dipping sauce of your choice.

* Per serving · 4 servings · Values may vary.

No additional tips available.