Name: Pretzel-Crusted Pickle Chips with Mustard Sauce
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4-6 servings
Cuisine: american
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)

Directions

Make the sauce: Mix the onion, both mustards, the mayonnaise, paprika, garlic powder and salt to taste in a bowl. Set the sauce aside.
Make the chips: Heat 1/2 inch vegetable oil in a large skillet over medium heat. Gently pat the pickle slices dry with a paper towel.
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. Whisk the eggs in a shallow bowl and put the flour in another bowl. 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. Working in batches, fry the pickles until golden and crisp, about 1 minute per side. Drain on paper towels and sprinkle with celery salt, if desired. Serve warm with the mustard sauce.

Photograph by Yunhee Kim

Courtesy of Food Network Magazine

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Pretzel-Crusted Pickle Chips with Mustard Sauce

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