Vegan Crispy Pickle Chips
Get ready to indulge in a crunchy, tangy treat with these Vegan Crispy Pickle Chips! Perfectly seasoned and irresistibly golden, this plant-based twist on a classic comfort food combines the bold flavor of dill pickle slices with a crispy, spiced cornmeal coating. Featuring a vegan "buttermilk" mixture made from aquafaba, almond milk, and apple cider vinegar, this recipe ensures a dairy-free delight without compromising on texture or taste. A quick fry in hot oil creates a satisfyingly crunchy exterior, while the juicy pickle centers remain refreshingly tangy. Whip these up in just 25 minutes for an easy snack, appetizer, or party favorite. Serve them hot with your go-to vegan dipping sauce for a crave-worthy bite that's sure to steal the spotlight.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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)
Directions
Step 1
Drain the dill pickle slices thoroughly by placing them on a paper towel. Pat them dry gently to remove excess moisture.
Step 2
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'.
Step 3
In a shallow dish, add the all-purpose flour.
Step 4
In another shallow dish, mix the cornmeal, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Step 5
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.
Step 6
Heat the vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).
Step 7
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.
Step 8
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.
Step 9
Serve immediately while hot and crispy, accompanied by your favorite vegan dipping sauce.
Nutrition Facts
| Serving size | (981.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4931.9 |
| Total Fat 480.1g | 0% |
| Saturated Fat 68.5g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 0mg | 0% |
| Sodium 2726.6mg | 0% |
| Total Carbohydrate 180.4g | 0% |
| Dietary Fiber 13.5g | 0% |
| Total Sugars 1.5g | |
| Protein 24.2g | 0% |
| Vitamin D 43.9IU | 0% |
| Calcium 264.2mg | 0% |
| Iron 10.3mg | 0% |
| Potassium 531.2mg | 0% |
Source of Calories