Lay's Dill Pickle chips

Damnit Man, elaborate! Cut real thin slices, thick, chunks...say something; like frying squash?

 

I've had fried spears and slices. The batter is more peppery than what you would use to fry squash. Dipping in ranch is a must.

 

cut them like chips, thats how I prefer them

 

how ever you like them. i just get the Kosher dill spears and use them like they are. if you want smaller/more portions...cut them down the middle. the breading/flour is heavy with cajun spice and again...use as much or little (spice in your flour) as you like. if you're having trouble getting the flour to stick to the spear....dredge it in an egg wash then flour and fry. :xyzthumbs

 

Huh.

Thanks.

I'll have to try fried dills; I can't imagine what they taste like fried.

 

heres a bunch of recipes for them....

http://www.google.com/search?sourceid=navclient&ie=UTF-8&rls=GGLD,GGLD:2004-46,GGLD:en&q=fried+pickles

 

This one sounds pretty solid...



1 qt. dill pickles, thinly sliced
1 3/4 c. all purpose flour, divided
2 tsp. cayane pepper
2 tsp. paprika
2 tsp. pepper
2 tsp. garlic salt
1/2 tsp. salt
3 dashes hot sauce
1 c. beer
Vegetable oil

Dredge sliced pickles in 1 cup flour; set aside. Combine remaining 3/4 cup flour and dry ingredients; add hot sauce and beer, mixing well. Dip dredged pickles into batter. Deep fry in hot oil, 375 degrees until pickles float to surface and are golden brown. Drain on paper towels; serve immediately. Yield: about 2 1/2 dozen appetizer servings.

 

Agreed. Why don't you guys sell them in the big bags like you do th others?