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Pretzel Crusted Pickle Chips


"Appetizers for anytime!"
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25 m servings 309 cals
Original recipe yields 5 servings

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  2. Beat eggs in a bowl. Pour pretzels into a separate bowl. Pour flour into a shallow bowl.
  3. Gently press pickle slices into flour to coat and shake off the excess flour. Dip into the beaten egg, then press into crushed pretzels. Place the coated pickles onto a plate while coating the rest; do not stack.
  4. Fry coated pickles, working in batches, in the hot oil until browned, about 1 minute per side. Drain fried pickles on a paper towel-lined plate.


  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

Per Serving: 309 calories; 12.4 g fat; 43.1 g carbohydrates; 7.9 g protein; 74 mg cholesterol; 2683 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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These were super good! My mother usually does not eat pickles, but she loved these. The only change I made was using bread and butter pickles rather than dill.

We liked these! I used sandwich sliced dill pickles, but followed the recipe otherwise. The pretzel crust was a nice change from the traditional breading and gave a nice flavor. I would make the...