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
Save Recipe

Ingredients

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)

Directions

  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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Salsa and Chips

Fish and Chips

Sweet Potato Chips

Ancho Potato Chips

Zucchini Chips with Tzatziki Sauce

Hot Garlic Potato Chips

"Really" Onion Dip for Chips

Sauteed Spinach and Garlic Chips

🤤 More Drool-Worthy Recipes