Spicy Dill Pickle Chips with Ranch and Cajun Dips
Why this recipe works
These spicy pickle chips are the perfect snack to carry you over to dinner time. Healthier than the deep fried junk food you might pick up on your commute, but indulgent enough to hit the spot homemade style. They’re crispy, salty, tangy and just delicious, with two creamy flavoursome dips to dunk into. You’ve got your ranch flavoured with refreshing dill or your cajun seasoned with hot cayenne. Whip up a batch for afternoon snacks throughout the week.
The stars of the show
Pickling produce: Cucumber
These classic pickle chips are made using cucumber, to appreciate the pickle produce pioneer! Their familiar flavour makes this snazzy little appetiser a sought after favourite and their neutral watery base makes for an excellent pickling subject. Of course once you master this recipe we encourage you to try it with more weird and wonderful combinations.
Our Dill & Mustard pickling liquid is specifically developed with cucumbers in mind. The sharp, tangy mustard, coupled with the lovely, fresh dill are the perfect counterpart for the crispy batter.
Alternatively, if you want more of a kick – use Scotch Bonnet & Lemon instead. The heat from our Scotch Bonnet & Lemon will perfectly compliment the cajun dip whilst the lemon will add some much needed freshness to cut through the heavier textures.
Two dips: Ranch & Cajun
Pick your favourite or enjoy both of these creamy tangy dips. Spice lovers can dive into the cajun, a creamy sour cream base doused in hot sauce and cayenne pepper. Or rather go for the ranch, a garlicky, creamy sauce elevated with crisp dill. Both dips are made with a splash of pickling liquid (you can just add a splash of what you have used to pickle your cucumbers), to add that little bit of freshness.
2 cups sliced pickles
- ¼ cup all-purpose flour
- Pinch of pepper
- 1 egg, lightly beaten
- 1 cup panko breadcrumbs
- 2 cups vegetable oil
- ½ cup sour cream or Greek yoghurt
- ¼ cup mayonnaise
- 1 tbsp Sylt Dill & Mustard
- ¼ tsp onion powder
- ¼ tsp garlic powder
- 1 tsp dried dill
- Salt and pepper to taste
½ cup sour cream or Greek yogurt
- ¼ cup mayonnaise
- 1 tbsp Sylt Scotch Bonnet & Lemon
- 1 small garlic clove, grated
- 1 tsp hot sauce
- ¼ tsp cayenne pepper
- Salt and pepper to taste
Make your pickles
- Using a crinkle knife, slice your cucumbers into ½ cm slices and submerge them in your favourite Sylt pickling liquid. Aim to let your cucumbers pickle for at least a week before starting this recipe – to maximise the tanginess, which you want for this recipe.
Prepare your pickle chips
- Remove your homemade pickles from the jar and line them on a paper towel in a single layer.
- Firmly press another sheet of paper towel over the sliced pickles to remove any excess liquid.
- While the chips are draining, prep your dips. To make the ranch dip, mix all ingredients in a medium bowl and refrigerate until needed. Do the same for the cajun dip.
- Add the flour, beaten egg and panko into three separate dishes. To the flour add a pinch of pepper and mix well.
- Dredge the pickle chips starting with seasoned flour. Shake off any excess flour and drop it into the egg. Generously coat the chip with egg and then finally dip it into the panko until fully coated.
- Set coated pickle chips onto a tray or baking sheet.
- Once you have dredged all the chips, fry them in batches, for about 2 to 3 minutes or until lightly browned and crisp.
- Drain onto paper towels and season lightly with salt and pepper. Repeat until all the pickle chips have been fried.
- Serve immediately with the two dips.
- To pack in a spicy flavour add a bit of cayenne pepper or chilli powder to the flour mix.
- Refrigerating the panko-coated pickle chips for about 20 mins before frying will help the coating to stick to the pickle chips when fried
- Press the panko firmly onto the chips, which will help the coating stick properly.
Can I make these without frying them?
Absolutely. If you want to bake the chips, coat each side of the chip with some cooking spray oil and bake at 375˚F for about 8 mins on each side until golden brown.
For an air fryer, coat the basket and chips with cooking oil spray and air-fry for about 3-4 mins on each side at 400˚F until golden brown.
How do I store my dips?
Transfer your dips to an airtight container and keep refrigerated. These dips can be kept for approximately 1 week.
Can I make these spicy pickle chips without a crinkle knife?
A plain knife will work just fine, just ensure you press your breadcrumbs firmly onto your pickles and refrigerate before your coated pickles before frying to help the toppings stick on better.