Directions:
- IN A BOWL, WHISK TOGETHER THE BUTTERMILK AND EGG TILL WELL BLENDED. IN ANOTHER BOWL, WHISK TOGETHER THE FLOUR, BAKING POWDER, AND SALT, ADD TO BUTTERMILK MIXTURE, AND STIR TILL WELL BLENDED AND SMOOTH.
- IN A MED CAST IRON SKILLET, HEAT ABOUT 2 INCHES OF OIL TO 375 DEGREES F.
- DIP THE PICKLE CHIPS IN THE BATTER, FRY A FEW MINUTES ONLY A FEW AT A TIME TURNING THEM ONCE ABOUT 2 TO 3 MINUTES OR UNTIL GOLDEN BROWN,
- DRAIN ON PAPER TOWELS, SERVE HOT WITH RANCH DIP OR BY SELF
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 127.21 Kcal (533 kJ) | ||
| Calories from fat | 24.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.74g | 4% | |
|---|---|---|---|
| Cholesterol | 35.49mg | 12% | |
| Sodium | 305.86mg | 13% | |
| Potassium | 173.12mg | 4% | |
| Total Carbs | 20.35g | 7% | |
| Sugars | 2.23g | 9% | |
| Dietary Fiber | 0.74g | 3% | |
| Protein | 4.58g | 9% | |
| Iron | 0.4mg | 2% | |
| Calcium | 91mg | 9% | |
| Amount Per 100 g | |||
| Calories | 54.99 Kcal (230 kJ) | ||
| Calories from fat | 10.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.19g | 4% | |
|---|---|---|---|
| Cholesterol | 15.34mg | 12% | |
| Sodium | 132.21mg | 13% | |
| Potassium | 74.84mg | 4% | |
| Total Carbs | 8.8g | 7% | |
| Sugars | 0.96g | 9% | |
| Dietary Fiber | 0.32g | 3% | |
| Protein | 1.98g | 9% | |
| Iron | 0.2mg | 2% | |
| Calcium | 39.3mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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