Italian Style Fried Horseradish Pickle Chips

A healthy alternative to your favorite, fried guilty pleasure! The contrasts in flavors and textures make these fried Horseradish Pickle Chips a great snack!


  • 1 quart of Doc Pickle's Horseradish Pickle Chips (drained)
  • 2 cups of seasoned flour
  • 4 eggs
  • 2 cups of Italian bread crumbs 
  • Vegetable oil to fill sauté pan 1/2 in.
  • Salt and Pepper to taste

  1. Put pickle chips on paper towel covered plate. Do not stack, just one row. Cover chips with another paper towel to soak up excess moisture.
  2. Place in fridge for 1 hr. Place flour, whisked eggs, and bread crumbs each in separate containers.
  3. Use standard 3 step breading method to coat the pickle chips. (Lightly but completely coat in flour, then cover with egg wash, and finally cover with bread crumbs.)
  4. Put sauté pan on medium heat with vegetable oil 1/2 inch high in pan. When heated, place pickle chips in oil.
  5. Fry each side of chip until golden brown(approx. 45 seconds on each side).
  6. Place on paper towels on a plate to remove excess oil.

Dipping Sauce


20 ounces of sour cream
2 tablespoons of Horseradish Pickle Brine
2 tablespoons of chopped dill
1 tablespoon of chopped chive
Salt and pepper to taste


  1. Blend all ingredients thoroughly in mixing bowl, pour into serving bowl. 
  2. Serve with Fried Pickle Chips.