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Crispy Beer-Battered Pickle Chips Recipe with Spicy Chipotle Ranch Dip

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A quick and easy snack featuring crispy beer-battered dill pickle chips paired with a smoky, spicy chipotle ranch dip. Perfect for snacking, parties, or casual get-togethers.

Ingredients

Scale
  • 1 jar dill pickle chips (about 16 oz / 450 g), drained and patted dry
  • 1 cup all-purpose flour (125 g), plus extra for dusting
  • 1 teaspoon baking powder
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 12 oz (355 ml) cold lager beer (light, crisp beer like Pilsner recommended)
  • Vegetable oil (canola or peanut oil) for frying
  • ½ cup mayonnaise (120 ml)
  • ½ cup sour cream (120 ml)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon chipotle chili powder or 1 canned chipotle pepper in adobo, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons fresh chopped cilantro (optional)
  • Salt and pepper to taste

Instructions

  1. Drain the pickle chips well and pat them dry with paper towels. Lightly dust each chip with all-purpose flour.
  2. In a medium bowl, whisk together 1 cup flour, baking powder, garlic powder, smoked paprika, salt, and pepper. Slowly pour in the cold beer while whisking gently until smooth and slightly thick batter forms.
  3. Pour vegetable oil into a deep pot or fryer to a depth of 2-3 inches. Heat oil to 350°F (175°C).
  4. Working in batches, dip the floured pickle chips into the beer batter, letting excess drip off, then carefully place into hot oil. Fry 2-3 minutes, turning occasionally, until golden brown and crispy. Remove with slotted spoon and drain on paper towels or wire rack.
  5. While frying, whisk together mayonnaise, sour cream, lime juice, chipotle chili powder or chopped chipotle pepper, garlic powder, onion powder, and chopped cilantro. Season with salt and pepper. Chill until serving.
  6. Arrange the crispy beer-battered pickle chips on a platter with the spicy chipotle ranch dip. Serve immediately.

Notes

Keep beer cold for a light, crispy batter. Dry pickles thoroughly to prevent sogginess and oil splatters. Maintain oil temperature at 350°F for best results. Fry in small batches to avoid overcrowding. Batter can be loosened with more cold beer if thickened. Dip tastes better after chilling for a few hours.

Nutrition

Keywords: beer-battered pickles, fried pickles, chipotle ranch dip, crispy snack, party appetizer, quick snack

Find it online: https://evabake.com/crispy-beer-battered-pickle-chips-recipe-with-spicy-chipotle-ranch-dip-easy-and-perfect-for-snacking/