Pickles are my favorite food and deep frying them makes them even better. I love the crunchy hot exterior and the tart tang of the interior. The dip is smoky and rich and goes so well with the chips. They're perfect party or game-day food!
Technique tip: Rice flour keeps this recipe gluten free and the whipped egg whites makes the batter light and fluffy.
Click here for this recipe: https://www.today.com/recipes/cornmeal-crusted-pickle-chips-smoky-mustard-mayo-recipe-t117703
