Dill Pickle Chips

You'll be amazed how fast these crispy snacks will disappear. They're a unique alternative to potato chips and a great accompaniment for a fish fry.

• Ready In: 18 mins
• Yields: 10 1/2 dozen

Ingredients

• 2  pints  sliced dill pickles, drained,reserving 2/3 cup pickle juice
• 1  large egg, lightly beaten
• 1  tablespoon flour
• 1⁄2 teaspoon  hot sauce
• 1 1⁄2 cups all-purpose flour
• 2 1⁄2 teaspoons  ground red pepper
• 1  teaspoon garlic powder
• 1⁄4 teaspoon salt
•  vegetable oil, for frying

Directions

1. Drain pickles well.
2. (Don't forget to reserve 2/3 cup of the juice).
3. Press pickles between paper towels to remove excess moisture.
4. Combine the pickle juice with egg, 1 TBs flour and hot sauce; stir well and set aside.
5. Combine 1 1/2 cups flour and next 3 ingredients; stir well.
6. Dip pickles in egg mixture; dredge in flour mixture.
7. Pour oil to depth of 1 1/2 inches if using skillet.
8. Fry coated pickles in hot oil, in batches, for 2 to 3 minutes or until golden, turning once.
9. Drain on paper towels.
10. Serve immediately.