| Total Time | 20 min |
| Prep | 10 min |
| Cook | 10 min |
| Yield | 4 to 6 servings |
| Level | Easy |
Ingredients
For the Sauce:
- 1 1/4-inch-thick slice red onion, finely diced
- 3 tablespoons spicy brown mustard
- 1 ½ tablespoons yellow mustard
- 3 tablespoons mayonnaise
- ½ teaspoon paprika
- ¾ teaspoon 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
- ½ cup all-purpose flour
- Celery salt, for sprinkling (optional)
Directions
- Make the sauce: Mix the onion, both mustards, the mayonnaise, paprika, garlic powder and salt to taste in a bowl. Set the sauce aside.
- Make the chips: Heat 1/2 inch vegetable oil in a large skillet over medium heat. Gently pat the pickle slices dry with a paper towel. 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.
