Tempura Pickle Chips
Big Dill Energy
If fried pickle chips are one of your favorite appetizers, getting a soggy order at a restaurant might feel like a personal betrayal. That's your sign to make tempura pickle chips at home. They're light and crispy outside, hot and tangy inside, and finally worth the craving. Disappointment canceled.
INGREDIENTS
- ½ pound pickle chips, about 20 to 25 pieces
- 1 bag Ms. Wong's Tempura Mix
- ½ cup ice-cold water
- 60 ounces vegetable oil, for a 6-quart pot
- Homemade jalapeño ranch or your favorite dipping sauce
Directions
STEP 1: Heat the Oil
Pour 2 to 3 inches of oil into a deep pot and heat it to 380°F.
STEP 2: Prep the Pickles
Pat the pickle chips completely dry.
⭐ Pro tip: Dry pickles help the batter stay on and fry up crisp.
STEP 3: Batter Up
Gently mix 1 bag Ms. Wong's Tempura Mix with ½ cup ice-cold water until just combined.
STEP 4: Fry Fearlessly
Coat each pickle chip in batter and carefully place it in the 380°F oil. Fry for about 90 seconds, until lightly golden and crispy. Work in two batches.
STEP 5: Serve & Enjoy
Serve immediately with jalapeño ranch or your favorite dipping sauce.
