Categories: Sides

Ingredients

• 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 rounds
• 2 cups salted mini pretzels
• 2 large eggs
• 1/2 cup all-purpose flour
• Celery salt, for sprinkling (optional)

Directions

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 coarse 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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