We found this recipe in our Food Network Magazine. Its not something that I would normally make, but we are so glad that we did. They were SO good!!! YUM.
For the sauce:
1 1/4 inch thick slice red onion, finely diced
3 tablespoons spicy brown mustard
1 1/2 tablespoons yellow mustard
3 tablespoons mayonnaise
1/2 teaspoon paprika
3/4 teaspoons garlic powder
kosher salt
For the chips:
vegetable oil for frying
6 large dill pickles, sliced diagonally into 1/4 inch thick rounds (we only did like 3 large pickles and I sliced them straight and have no idea if they were 1/4 inch)
2 cups salted mini pretzels (crush them FINELY)
2 large eggs
1/2 cup all purpose flour
celery salt, for sprinkling (optional) (we opted out)
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.
2. 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.
3. Put the pretzels in a large resealable plastic bag and crush into course 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.
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