Name: Fried Pickle Chips with Ranch Dipper
Ingredients: 1 cup white wine vinegar; 2 tablespoons coarse salt; 2 teaspoons sugar; 1 bay leaf; 6 kirby cucumbers,sliced about 1/3 inch thick; 4 cloves garlic, sliced; a small handful fresh dill; 2 teaspoons mustard seeds; 1 teaspoon coriander seeds; 16 Homemade Pickle Chips (see above)1/2 or thick-sliced garlic deli pickle; flour, for dredging; 2 eggs, slightly beaten; 1 cup panko breadcrumbs; ¼ cup cornmeal; EVOO, or vegetable oil, for shallow frying; 1 cup sour cream or greek yogurt; ½ small lemon, juiced; 3 tablespoons chopped fresh herbs (such as dill, chives and parsley); 2 teaspoons white wine vinegar; 1 large clove garlic, grated or pasted; 1 teaspoon hot sauce; salt and pepper

Step 1
Homemade Pickle Chips

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Step 2
In a small saucepan, boil 1 1/4 cups water with the vinegar, salt, sugar and bay leaf.
Step 3
Layer the remaining ingredients into a short, wide glass jar. Pour the hot liquid on top; cover and refrigerate overnight or for up to 2 weeks.
Step 4
Fried Pickle Chips with Ranch Dipper
Step 5
Layer the remaining ingredients into a short, wide glass jar. Pour the hot liquid on top; cover and refrigerate overnight or for up to 2 weeks.
Step 6
In a large skillet, heat a shallow layer of EVOO over medium-high heat. Add the pickles and fry, turning once, until deep golden, about 5 minutes. Drain on paper towels.
Step 7
Make the dipper: In a small serving bowl, combine the sour cream (or yogurt), lemon juice, herbs, vinegar, garlic and hot sauce; season with salt and pepper. Serve with the fried pickle chips.

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Fried Pickle Chips with Ranch Dipper

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