• 1 lb thick cut jarred dill pickles, drained of juice (about 1 jar), room temperature
  • 2-3c Better Batter Gluten Free Flour
  • oil for high heat frying or shortening for frying

In a bowl combine the pickle chips and the Better Batter Flour. Allow to sit for at least 20 minutes – this will allow the coating to form and adhere to the pickles. This waiting step is really important because otherwise the coating will shear off when frying! While your chips sit, heat your oil. Heat oil in a large heavy skillet (such as cast iron) or a deep fat fryer. For a skillet, use at least 1 1/2 inches of oil.

For a deep fryer, follow the instructions provided or heat the oil to 375 andp lace a few pickle chips at a time into the oil and fry until golden brown, about 3 minutes total (fry time will vary based on oil heat). Drain well, allow to cool for a minute or more (they are lava hot!), and serve immediately.