Pretzel-Crusted Pickle Chips with Mustard Sauce

 You didn't think I was finished blogging about our Food Network Magazine party did you? If you love appetizers then this recipe is a must try. We all loved them! I actually think you can use sweet pickles and they would taste just as great. Thank you to Lauren for making these fabulous pickles.

Pretzel-Crusted Pickle Chips with Mustard Sauce
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

Make the sauce: Mix the onion, both mustards, the mayonnaise, paprika, garlic powder and salt to taste in a bowl. Set the sauce aside.

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.

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.