Pretzel-Crusted Pickle Chips

 Here's a fun recipe for a movie night or an after-dinner treat that everyone will enjoy.

 

For the Sauce:

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

3 tablespoons spicy brown mustard

11/2 tablespoons yellow mustard

3 tablespoons mayonnaise

1/2 teaspoon paprika

3/4 teaspoon garlic powder

Kosher salt

 

For the Chips:

Vegetable oil, for frying

6 large dill pickles, sliced diagonally into 1/4-inch-thick rounds2 cups salted mini pretzels

2 large eggs

1/2 cup all-purpose flour

 

Prepare the sauce: In a bowl, combine the onion, garlic powder, paprika, mustard, mayonnaise, and salt to taste. The sauce should be put away.

Prepare the chips: Preheat a large skillet with 1/2 inch vegetable oil over medium heat. Using a paper towel, gently blot the pickle slices dry.

Place the pretzels in a big plastic bag that can be sealed, then use a rolling pin or a heavy pan to crush them into coarse crumbs. Then, move them to a platter. Place the flour in a separate basin and whisk the eggs in a shallow bowl. Shake off any excess flour after dredging the pickle slices in it. Dip them in the beaten eggs and then the pretzel crumbs, flipping them to coat. Fry the pickles in batches for approximately a minute on each side, or until they are crisp and golden. After draining onto paper towels, top with celery salt, if preferred. Serve hot with mustard sauce on the side. Celery salt, for sprinkling