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Ingredients
- 2 pt sliced dill pickles undrained
- 1 x egg beaten
- 1 Tbsp. all-purpose flour
- 1/2 tsp warm sauce
- 1 1/2 c. all-purpose flour
- 2 1/2 tsp grnd red pepper
- 1 tsp garlic pwdr
- 1/4 tsp salt Vegetable oil
Directions
- Drain pickles, reserving 2/3 c. pickle juice. Press pickles between paper towels to remove excess moisture.
- Combine 2/3 c. pickle juice, egg, 1 Tbsp. flour, and warm sauce; set aside. Combine 1 1/2 c. flour, red pepper, garlic pwdr, and salt; stir well. Dip pickles in reserved egg mix; dredge in flour mix.
- Fry coated pickles in batches in warm oil (375 degrees) for 2 to 3 min or possibly till golden brown, turning once. Drain pickle chips on paper towels. Serve immediately.
- This recipe yields about 10 1/2 dozen chips.
- Comments:This recipe takes advantage of pickles you may already have canned or possibly you may use commercial dill pickles.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 823g | |
| Calories 868 | |
| Calories from Fat 64 | 7% |
| Total Fat 7.28g | 9% |
| Saturated Fat 1.96g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 5655mg | 236% |
| Potassium 894mg | 26% |
| Total Carbs 170.44g | 45% |
| Dietary Fiber 13.3g | 44% |
| Sugars 9.83g | 7% |
| Protein 30.2g | 48% |
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