Classic Dill Pickle Cucumber Chips
Traditional dish · American
Crispy, tangy, and refreshing cucumber chips infused with dill and garlic, perfect as a snack or side dish. These are traditionally fried until golden brown.
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Ingredients
- Cucumber2 large
- All-purpose flour1 cup
- Cornstarch1/4 cup
- Baking powder1 teaspoon
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Fresh dill2 tablespoons, chopped
- Garlic powder1 teaspoon
- Eggs2 large
- Milk1/2 cup
- Vegetable oil for frying3 cups
Steps
- 1
Slice cucumbers thinly (about 1/8 inch thick). Pat them very dry with paper towels.
- 2
In a medium bowl, whisk together flour, cornstarch, baking powder, salt, pepper, dill, and garlic powder.
- 3
In a separate bowl, whisk the eggs and milk.
- 4
Add the wet ingredients to the dry ingredients and whisk until just combined. Do not overmix.
- 5
Heat vegetable oil in a deep pot or Dutch oven to 375°F (190°C).
- 6
Dip each cucumber slice into the batter, ensuring it's fully coated. Let excess batter drip off.
- 7
Carefully fry the battered cucumber slices in batches, about 3-4 minutes per batch, until golden brown and crispy. Do not overcrowd the pot.
- 8
Remove the chips with a slotted spoon and drain on a wire rack or paper towels.
- 9
Serve immediately.
