Recipe courtesy of Danica Preston

Pretzel-Crusted Pickle Chips with Mustard Sauce

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4-6 servings
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For the Sauce:

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

For the Chips:

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. Set the sauce aside.
  2. 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.
  3. 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.
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