Beer-Batter Fried Pickle Chips

I had heard all about these at fairs and as appetizers in restaurants, so I thought I would look up how to make them. I mixed a few recipes together, and this is what I got. We had never had them before, and we really liked them, so we hope you do too! Really easy, and you don't need any special fryer to do it! For a variation, 1 teaspoon Cajun seasoning can be substituted for the salt and pepper in the flour mixture. NOTE: If you use whole pickles, you'll need a 32 oz. jar. If the pickles are pre-sliced, you'll only need a 24 oz. jar (the ingredient listing didn't want to cooperate with me on that one).

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1 (32 ounce) jar dill pickles, whole or 1 (24 ounce) jar dill pickles, sliced
•  canola oil (for frying)
• 2  cups all-purpose flour, divided
• 1  cup beer (I usually use Shiner Bock)
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper

Directions

1. If not pre-cut, cut pickles in 1/2-1/4 inch slices. Blot pickles with paper towels to remove excess moisture (I cut mine and immediately place them on folded-up paper towels, and then I blot them also).
2. Whisk 3/4 cup flour with the beer. Place remaining flour, salt, and pepper in a gallon-size Ziploc bag; shake to combine.
3. Pour canola oil in a deep skillet or Dutch oven, and set it over medium heat; the oil should be approximately 3/4 inch deep.
4. When your oil is hot (test it by sprinkling a little water in the oil, when it pops, you know it's ready), start preparing the pickle chips.
5. Put all the pickle slices in the Ziploc bag with the flour to completely coat the pickles with flour. Take them out, and dip them in beer batter.
6. Immediately place batter-covered pickles in the oil (about 10-15 at a time, making sure not to crowd them), careful that it may pop back, for about 2 minutes on each side or until brown.
7. When they're golden, remove and place on a plate lined with paper towels to drain.
8. Eat plain, serve with Ranch dressing, or serve with any dipping sauce of your choice.