Pretzel-Crusted Pickle Chips with Mustard Sauce Recipe

Name: Pretzel-Crusted Pickle Chips with Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 -inch-thick slice red onion, finely diced; 3 tablespoons spicy brown mustard; 11/2 tablespoons yellow mustard; 3 tablespoons mayonnaise; 1/2 teaspoon paprika; 3/4 teaspoon garlic powder; Kosher salt; Vegetable oil, for frying; 6 large dill pickles, sliced diagonally into 1/4-inch-thick rounds; 2 cups salted mini pretzels; 2 large eggs; 1/2 cup all-purpose flour; Celery salt, for sprinkling (optional)

Servings: persons

1 1/4 -inch-thick slice red onion, finely diced
3 tablespoons spicy brown mustard
11/2 tablespoons yellow mustard
3 tablespoons mayonnaise
1/2 teaspoon paprika
3/4 teaspoon garlic powder
Kosher salt
Vegetable oil, for frying
6 large dill pickles, sliced diagonally into 1/4-inch-thick rounds
2 cups salted mini pretzels
2 large eggs
1/2 cup all-purpose flour
Celery salt, for sprinkling (optional)

1
Make the sauce: Mix the onion, both mustards, the mayonnaise, paprika, garlic powder and salt to taste in a bowl.
2
Set the sauce aside.
3
Make the chips: Heat 1/2 inch vegetable oil in a large skillet over medium heat.
4
Gently pat the pickle slices dry with a paper towel.
5
Put the pretzels in a large resealable plastic bag and crush into coarse crumbs using a rolling pin or heavy pan; transfer to a plate.
6
Whisk the eggs in a shallow bowl and put the flour in another bowl.
7
Dredge the pickle slices in the flour, shaking off any excess; dip in the beaten eggs, then dip in the pretzel crumbs, turning to coat.
8
Working in batches, fry the pickles until golden and crisp, about 1 minute per side.
9
Drain on paper towels and sprinkle with celery salt, if desired.
10
Serve warm with the mustard sauce.
11
Photograph by Yunhee Kim

239

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 -inch-thick slice red onion, finely diced, 3 tablespoons spicy brown mustard, 11/2 tablespoons yellow mustard, 3 tablespoons mayonnaise, and more.

Yes, Pretzel-Crusted Pickle Chips with Mustard Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pretzel-Crusted Pickle Chips with Mustard Sauce

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