Fried Pickle Chips with Homemade Ranch Dressing from Supernatural cookbook

Ingredients

• 0.5 cup Mayonnaise (regular, store‑bought)
• 0.5 cup Sour Cream (full‑fat for best flavor)
• 0.5 cup Milk (whole or 2% milk)
• 1 tsp Dried Dill (or 1 tbsp fresh minced dill)
• 1 tbsp Fresh Chives (minced)
• 1 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 0.5 tsp Salt
• 0.25 tsp Black Pepper (freshly ground)
• 1 tsp Dried Parsley (or 1 tbsp fresh minced parsley)
• 2 tbsp Lemon Juice (juice of one medium lemon)
• 1 cup All-Purpose Flour (sifted)
• 1.5 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tbsp Salt
• 2 tsp Black Pepper
• 0.5 tsp Cayenne Pepper
• 1 jar (16‑20 oz) Dill Pickle Chips (drained and patted dry; hamburger‑style dill pickles)
• 3 cups Vegetable Oil (enough for ~1 inch depth in skillet; can use canola oil)

Instructions

1. Mix Ranch Dressing

   In a mixing bowl combine ½ cup mayonnaise, ½ cup sour cream, ½ cup milk, 1 tsp dried dill, 1 tbsp fresh chives, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp salt, ¼ tsp black pepper, 1 tsp dried parsley, and the juice of one lemon. Whisk until smooth.

   Time: PT5M

2. Chill Ranch Dressing

   Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld.

   Time: PT1H

3. Prepare Batter for Pickles

   In a shallow container combine 1 cup all‑purpose flour, 1½ tbsp garlic powder, 1 tbsp onion powder, 1 tbsp salt, 2 tsp black pepper, and ½ tsp cayenne pepper. Mix until evenly distributed.

   Time: PT5M

4. Dry the Pickle Chips

   Open the jar of dill pickle chips, drain the liquid, and spread the pickles on a plate lined with paper towels. Pat them dry thoroughly with additional paper towels.

   Time: PT3M

5. Heat Oil

   Add vegetable oil to the skillet to a depth of about 1 inch. Heat over medium‑high heat until the oil reaches roughly 300°F (150°C).

   Time: PT5M

   Temperature: 300°F

6. Dredge Pickles

   Working one pickle at a time, roll it in the seasoned flour mixture, ensuring an even coating. Shake off excess flour.

   Time: PT5M

7. Fry Pickle Chips

   Carefully place the coated pickles into the hot oil. Fry for 2–3 minutes, or until golden brown, turning once if needed. Do not overcrowd the pan.

   Time: PT10M

   Temperature: 300°F

8. Drain and Rest

   Transfer fried pickles to a plate lined with fresh paper towels to absorb excess oil. Let them rest for 1 minute.

   Time: PT2M

9. Serve

   Arrange the fried pickle chips on a serving platter and serve alongside the chilled ranch dressing for dipping.

   Time: PT1M

Nutrition Facts

Calories

180

Protein

2 g

Carbohydrates

12 g

Fat

13 g

Fiber

1 g