Vegan Crispy Pickle Chips
Dive into the irresistible crunch of **Vegan Crispy Pickle Chips**, a savory snack that's perfect for sharing—or savoring solo! These bite-sized delights feature tangy dill pickle slices encased in a perfectly seasoned, golden-brown crust made with **aquafaba**, **cornmeal**, and a hint of smoky paprika for the ultimate plant-based indulgence. Crafted to be crispy on the outside and juicy on the inside, this recipe uses a clever vegan buttermilk substitute made from almond milk and apple cider vinegar to enhance the coating's texture and flavor. Fried to perfection in minutes, these pickle chips are ideal for party platters, game-day spreads, or a tempting appetizer. Serve them hot with your favorite vegan dipping sauce for a crowd-pleasing treat that’s as delicious as it is dairy-free!
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Recipe Information
Ingredients
- 2 cups Dill pickle slices
- 0.5 cup Aquafaba (liquid from canned chickpeas)
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Apple cider vinegar
- 1 cup All-purpose flour
- 0.5 cup Cornmeal
- 0.25 cup Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Vegetable oil (for frying)
Instructions
Drain the dill pickle slices thoroughly by placing them on a paper towel. Pat them dry gently to remove excess moisture.
In a small bowl, combine the aquafaba, almond milk, and apple cider vinegar. Whisk together and set aside. This mixture acts as your vegan 'buttermilk'.
In a shallow dish, add the all-purpose flour.
In another shallow dish, mix the cornmeal, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Dip each pickle slice first into the flour, ensuring it's well-coated, then into the aquafaba mixture, and finally into the cornmeal mixture, pressing gently to adhere.
Heat the vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).
Carefully add the coated pickle slices to the hot oil in batches without overcrowding. Fry them for about 2-3 minutes, or until golden brown and crispy.
Use a slotted spoon to remove the pickle chips from the oil, and transfer them to a plate lined with paper towels to drain excess oil.
Serve immediately while hot and crispy, accompanied by your favorite vegan dipping sauce.
Nutrition Facts
Calories |
4932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 480.1 g | 616% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2727 mg | 119% | |
| Total Carbohydrate | 180.4 g | 66% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 1.5 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 264 mg | 20% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 531 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
