Ingredients Jump to Instructions ↓

  1. 1 1/4-inch-thick slice red onion, finely diced

  2. 3 tablespoons spicy brown mustard

  3. 11/2 tablespoons yellow mustard

  4. 3 tablespoons mayonnaise

  5. 1/2 teaspoon paprika

  6. 3/4 teaspoon garlic powder Kosher salt Vegetable oil, for frying

  7. 6 large dill pickles, sliced diagonally into 1/4-inch-thick rounds

  8. 2 cups salted mini pretzels

  9. 2 large eggs

  10. 1/2 cup all-purpose flour Celery salt, for sprinkling

Instructions Jump to Ingredients ↑

  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. 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. Photograph by Yunhee Kim


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