Fried Pickle Chips

by Teri Lyn Fisher · Published: Feb 11, 2023

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Our Fried Pickle Chips are easy to make, delicious and really pack a big crunch! They're great appetizers for any game day or casual get together. We promise you won't find a soggy fried pickle chip in the bunch!

Fried Pickle Chips | Spoon Fork Bacon (1)

I love Fried Pickle Chips – like really LOVE them! I don’t have them often and get excited if I see them on a menu. Unfortunately the last couple times I’ve gotten them I’ve been pretty disappointed. They arrived at the table in a big oily clump and were soggy. No thank you.

I love our fried pickle chips so much because they’re always extra crispy and delicious. They’re simple to make, can be frozen and one of the first snacks to disappear when making them for a crowd. I’ve provided baking and air fryer instructions too since not everyone likes frying at home and they make for a healthier option. We serve them up with our Homemade Ranch Dressing for the perfect pairing!

How to Make Our Fried Pickle Chips

Ingredients

Fried Pickle Chips | Spoon Fork Bacon (2)

Process

Preheat oil to 350°F. Firmly press pickle chips, in a single layer, between layers of paper towels or clean kitchen towels to remove any excess liquid/brine.

Fried Pickle Chips | Spoon Fork Bacon (3)

Place flour, eggs and panko in three separate shallow dishes. Dredge pickle chips in flour, shaking off any excess, followed by the egg and finally in the panko until fully coated.
Set coated pickle chips onto a baking sheet and place in the refrigerator for about 20 minutes.

Fried Pickle Chips | Spoon Fork Bacon (4)

Fried Pickle Chips | Spoon Fork Bacon (5)

Remove pickle chips from refrigerator and fry in batches, for about 2 to 3 minutes or until lightly browned and crisp. Drain onto paper towels (or a cooling rack lined with a baking sheet) and lightly season with salt and pepper. Repeat until all the pickle chips have been fried.

Fried Pickle Chips | Spoon Fork Bacon (6)

We love how easy these Fried Pickle Chips are to whip up!

Tools You Will Need

Baking and Air-Frying Instructions For Fried Pickle Chips

Oven Instructions

Preheat oven to 375˚F. Once pickle chips have been panko coated, coat a baking sheet with cooking spray oil. Coat both sides of each pickle chip with cooking spray oil and transfer to the prepared baking sheet, spacing each about 1/2 inch apart.

Bake pickle chips for 8 minutes. Remove baking sheet from oven and flip each pickle chip. Place baking sheet back into the oven and bake for an additional 6 to 8 minutes or until golden brown.

Air Fryer Instructions

Preheat oven to 400˚F. Once pickle chips have been panko coated, coat an air fryer basket with cooking spray oil. Coat both sides of each pickle chip with cooking spray oil and transfer to the prepared basket, spacing each about 1/4 inch apart (this will have to be done in batches).

Air-fry pickle chips for 4 minutes. Flip each pickle chip and continue to air-fry for an additional 3 to 4 minutes or until pickle chips are golden brown.

Freezing Instructions

Line panko coated pickle chips onto a baking sheet in a single layer, making sure the chips are not touching one another. If one baking sheet isn’t enough, place a piece of parchment paper over the first layer of pickle chips and repeat with remaining pickle chips.

Place baking sheet in freezer and freeze until all pickle chips are frozen, at least 2 hours. Transfer frozen pickle chips to a resealable freezer bag. Remove as much air from the bag as you can and seal. Place bag into freezer for up to 3 months.

Tips and Tricks for Success

Firmly pat the pickle chips dry with paper towels or clean dish towels to avoid any soggy fried pickle chips.
Press the panko breadcrumbs firmly onto the pickle chips. This will help the coating to stick to the pickle chips once they are fried.
Refrigerate the panko coated pickle chips. This will help the coating to stick to the pickle chips once they are fried.

Fried Pickle Chips | Spoon Fork Bacon (8)

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5 from 8 votes

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RECIPE BY

Prep Time: 15 minutes mins

Cook Time: 10 minutes mins

chilling time: 20 minutes mins

Total Time: 45 minutes mins

Servings: 8

INGREDIENTS

▢ 2 cups ridge cut pickle chips, drained
▢ 1 cup all purpose flour
▢ 2 eggs, lightly beaten
▢ 2 cups panko breadcrumbs
▢ 2 cups vegetable oil
▢ salt and pepper to taste

garnish

▢ 2 tablespoons thinly sliced chives
▢ homemade ranch dressing for serving

INSTRUCTIONS

Preheat oil to 350°F.
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Firmly press pickle chips, in a single layer, between layers of paper towels or clean kitchen towels to remove any excess liquid/brine.
Place flour, eggs and panko in three separate shallow dishes.
Dredge pickle chips in flour, shaking off any excess, followed by the egg and finally in the panko until fully coated. Set coated pickle chips onto a baking sheet lined with parchment and place in the refrigerator for about 20 minutes.
Remove pickle chips from refrigerator and fry in batches, for about 2 to 3 minutes or until lightly browned and crisp.
Drain onto paper towels and season lightly with salt and pepper. Repeat until all the pickle chips have been fried. Top with sliced chives and serve immediately with homemade ranch dressing.

NOTES

Baking and Air-Frying Instructions for Fried Pickle Chips

Oven Instructions

Bake pickle chips for 8 minutes. Remove baking sheet from oven and flip each pickle chip. Place baking sheet back into the oven and bake for an additional 6 to 8 minutes or until pickle chips are golden brown.

Air Fryer Instructions

Air-fry pickle chips for 4 minutes. Flip each pickle chip and continue to air-fry for an additional 3 to 4 minutes or until pickle chips are golden brown.

Freezing Instructions for Fried Pickle Chips

Tips and Tricks for Fried Pickle Chips Success

Firmly pat the pickle chips dry with paper towels or clean dish towels to avoid any soggy fried pickle chips.
Press the panko breadcrumbs firmly onto the pickle chips. This will help the coating to stick to the pickle chips once they are fried.
Refrigerate the panko coated pickle chips. This will help the coating to stick to the pickle chips once they are fried.

Calories: 257kcal Carbohydrates: 24g Protein: 5g Fat: 16g Saturated Fat: 3g Polyunsaturated Fat: 8g Monounsaturated Fat: 4g Trans Fat: 1g Cholesterol: 41mg Sodium: 439mg Potassium: 96mg Fiber: 2g Sugar: 1g Vitamin A: 157IU Vitamin C: 1mg Calcium: 52mg Iron: 2mg

CUISINE: American

KEYWORD: fried pickles, game day snacks

COURSE: Appetizer, Snack

Reader Interactions

February 11, 2023 / 52 Comments

Comments

Michelle
April 21, 2020 at 11:44 am
Can these be baked in the oven instead?
Reply
- Jenny Park
  April 21, 2020 at 2:08 pm
  Yes, but they won’t get quite as brown or crispy. I recommend tossing the panko in a little bit of butter before using for dredging. I would also recommend flipping the pickle chips over half way through baking to help them crisp up. You many also have to play around with bake temps andtimes.
  Reply
Joni Sweeney
March 24, 2019 at 10:30 am
These were so good. We’ve tried many ways to make them but I think the 3-step dipping along with the freezing is the success key. We’ll be making them again!
Reply
- Teri Lyn Fisher
  March 25, 2019 at 7:34 am
  Yay! So glad you enjoyed this :)
  Reply
Alex
February 18, 2017 at 7:16 pm
These were amazing!! I double dipped the flour and egg just to make the breading a bit thicker. I did not have seasoned panko so I seasoned it with garlic powder, salt, and pepper. We burnt our mouths devouring these. By far the best fried pickles I have ever had.
Reply
See Also
Jalapeño Cheese Crisps
Kim
April 07, 2016 at 6:17 pm
i don’t have seasoned panko only regular. any idea as to what seasonings to use?
Reply
- Jenny Park
  April 08, 2016 at 11:14 am
  I would definitely add some garlic powder/onion powder or fresh minced garlic and whatever herbs you prefer! (thyme, chives, oregano, sage)
  Reply
Anon
February 18, 2013 at 7:58 pm
You must’ve gotten the recipe or idea somewhere……
Reply
- Teri Lyn Fisher
  February 18, 2013 at 8:16 pm
  Ok. So I guess we should all source our mashed potato recipes to a 1851 cookbook then… All of our recipes are original that we write. We don’t adapt. Ever. To think that everyone should site ideas like pickle chips to their original source is insane. That is just not going to happen. We will never spend endless hours on the internet to find the person who invented pickle chips or any other typical and widely used recipe concept.
  Reply
- Jenny Park
  February 18, 2013 at 8:40 pm
  The idea of breading? Why yes, breading and frying are techniques that have been around for a very long time…
  Reply
- Tammy
  February 07, 2016 at 2:43 am
  Seriously? People see foods all the time & adapt their own version. I live in the South where everything is shot, skinned, cleaned, breaded, fried or smothered in gravy. Everybody has their own style, recipe or version. Nobody cares WHERE the idea came from. Enjoy the recipe, make up your own or don’t. But don’t ruin a good blog.
  Reply
  - Teri Lyn Fisher
    February 08, 2016 at 9:39 am
    Thank you Tammy!
    Reply
Anon
February 18, 2013 at 6:11 pm
You didn’t think of these on your own. Site your inspiration/recipe source.
Pickle chips have been around for at least 20 years. They are neither original or your idea.
Reply
- Jenny Park
  February 18, 2013 at 6:20 pm
  What are you talking about?! We never said we invented pickle chips….ever! This is hilarious! You cray!
  Reply
- Benita
  November 11, 2016 at 10:56 pm
  Get over yourself, its a shared recipe. No one said they invented it or taking credit. I swear some people have nothing better to do than complain. You must be bored….
  Reply
Athena
November 18, 2012 at 8:26 am
These look amazing. I love using Panko crumbs and I love pickles but havent tried fried pickles yet. this recipe is making me want them now lol
Reply
Alexandra
October 17, 2012 at 8:23 am
I am so pregnant and so excited to make and eat these right now. Thank you for a recipe that does not require buttermilk and paprika and other things I don’t have in my house!
Reply
Tausha
July 03, 2012 at 8:21 pm
I’m going to experiment & try this with pickle spears too. I’ve had them in restaurants served with peanut butter. Sounds strange but a great combo.
Reply
rachel
May 24, 2012 at 11:41 am
Once these are fried up how long will they last if not eaten all in one setting?
Reply
Vanessa Carey
April 17, 2012 at 5:13 am
You girls have outdone yourselves. These looks amazing and really unique. Never seen them before. Where did you get the inspiration?
Reply
Misti
March 24, 2012 at 2:02 pm
These look amazing! I was wondering if you could bake these instead of frying?
Reply
Valerie @ From Valerie's Kitchen
March 15, 2012 at 5:08 pm
I’ve seen fried pickles on restaurant menus before but have never tried them. I have a feeling they’d be one of those addictive things. I want to try one!
Reply
tiki barbara
February 14, 2012 at 4:26 pm
just made these for my valentine… ridiculous!! i wish i had one of those 5-gallon jars of pickle slices in the pantry… so flipping good! sadly, my bleu cheese was a little too blue (read: moldy), so i improvised with chipotles in adobo sauce with the rest of the dipping sauce ingredients… nice save, if i do say so myself. thanks for the inspiration to give pickles a fry at home. the gorgeous photos made it impossible to pass up!
Reply
Kevin (Closet Cooking)
February 07, 2012 at 2:08 am
Those fried pickles look good!
Reply
Jess
February 06, 2012 at 12:27 pm
I just wanted to say that I made a small (halved) batch of these yesterday, in honor of the Super Bowl, and they were AMAZING. I will absolutely be making these again, and they were so crispy and delicious compared to the greasy restaurant versions. I made mine with bread and butter pickles, which lended a hint of sweetness to them, and made a ranch dressing on the side for my no-bleu-cheese boyfriend.
Thanks for sharing this recipe with us!
Reply
Ambika
February 05, 2012 at 11:56 am
Wow! I love fried pickle and the pickle chips look perfect!
Reply
Sarah
February 05, 2012 at 11:39 am
Wow these look delicious – my Texan boyfriend will love them.
Reply