@amostl: Crispy Maple BBQ Pickle Chips Ingredients: - 4 cups dill pickle slices - 1 cup cornmeal - 1/2 cup all-purpose flour - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1/2 teaspoon onion powder - 1/4 teaspoon cayenne pepper (optional) - 1/2 cup buttermilk - 1/4 cup maple syrup - Vegetable oil for frying Steps: 1. Start by draining the pickle slices and patting them dry with paper towels. The drier they are, the crispier they'll get. 2. In a bowl, mix the cornmeal, flour, smoked paprika, garlic powder, onion powder, and cayenne pepper. 3. In another bowl, whisk together the buttermilk and maple syrup until well combined. 4. Dip each pickle slice into the buttermilk mixture, allowing the excess to drip off, then dredge in the cornmeal mixture until fully coated. 5. In a large skillet, heat about 1 inch of vegetable oil over medium-high heat. When hot, carefully add the coated pickle chips in batches, frying until golden brown, about 2-3 minutes per side. 6. Once fried, transfer the pickle chips to a paper towel-lined plate to drain excess oil. Serve warm, drizzled with a little extra maple syrup if you like. Prep Time: 15 minutes Cooking Time: 10 minutes Total Time: 25 minutes Tips: - For an extra kick, try adding some chili powder to the coating mix. - Serve with a creamy dip, like ranch or sour cream, for a delightful contrast. - Keep a close eye on the oil temperature; too hot can burn the chips, while too cool can make them soggy. Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to restore their crispiness before serving. These chips are best enjoyed fresh, so consider making smaller batches!

Angie Most

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Region: US

Thursday 30 July 2026 13:38:59 GMT