Successful bar snacks need to arrive quickly, hold their texture and offer enough flavour to stand on their own. Riviana Foodservice’s Pickle Chips address those requirements with a sweet, acidic centre and a seasoned coating designed for crunch.
The recipe uses Riviana Bread & Butter Cucumbers, which are drained and dried before being coated. The cucumber slices pass through a seasoned flour and polenta mixture, a soda-water batter containing hot sauce, then a final layer of the dry mix.
That double coating is important. Flour helps the batter adhere to the surface of the pickle, while finely ground polenta adds a coarser texture to the finished crust. Garlic powder, onion powder, paprika and white pepper provide seasoning throughout the coating rather than relying entirely on a finishing salt or dipping sauce.
The pickle itself provides the contrast. Its acidity cuts through the fried exterior, while the bread-and-butter style introduces enough sweetness to moderate the spice. This makes the chips suitable for serving with ranch, hot sauce or tomato sauce without requiring a more complicated accompaniment.
For pub and bar kitchens, the two-to-three-minute frying time at 170°C supports fast service. The recipe can be presented as a standalone snack, added to a shared fried plate or served as an alternative side with burgers. For venues already carrying pickles for burgers and sandwiches, the format can also create an additional menu use for a familiar ingredient.
Moisture control remains the main technical consideration. The cucumber slices need to be drained and dried thoroughly so the coating adheres correctly and remains crisp. Frying in small batches and serving immediately will also help maintain the distinction between the crunchy exterior and juicy centre.
View the complete Pickle Chips recipe from Riviana Foodservice.
