Pretzel-Crusted Pickle Chips with Mustard Sauce

By cindygwest

Ingredients

• For the Sauce:
• 1 1/4 inch thick slice red onion, finely diced
• 3 T. spicy brown mustard
• 1 1/2 T. yellow mustard
• 3 T. mayonnaise
• 1/2 t. paprika
• 3/4 t. garlic powder
• Kosher salt
• For the Chips:
• Vegetable oil, for frying
• 6 large dill pickles, sliced diagonally into 1/4-inch-thick rounds
• 2 cups salted mini pretzels
• 2 large eggs
• 1/2 cup all-purpose flour
• Celery salt, for sprinkling

Details

Servings 4

Preparation

Step 1

1. Make the sauce: Mix the onion, both mustards, the mayonnaise, paprika, garlic powder and salt to taste in a bowl. Set the sauce aside.
2. Make the chips: Heat 1/2 inch vegetable oil in a large skillet over medium heat. Gently pat the pickle slices dry with paper towel.
3. Put the pretzels in a large resealable plastic bag and crush into coarse crumbs using a rolling pin or heavy pan. Transfer to a plate. Whisk the eggs in a shallow bowl and put the flour in another bowl. Dredge the pickle slices in the flour, shaking off any excess; dip in the beaten eggs, then dip in the pretzel crumbs, turning to coat. Working in batches, fry the pickles until golden and crisp, about 1 minute per side. Drain on paper towels and sprinkle with celery salt, if desired. Serve warm with the mustard sauce.