Name: Pretzel-Crusted Pickle Chips with Mustard Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 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; 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)

Pretzel-Crusted Pickle Chips with Mustard Sauce

Course: AppetizersCuisine: AmericanDifficulty: Easy

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

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.