Pickle Chips
Pickle chips are thin, round or oval slices cut crosswise from a cucumber pickle, usually a Kirby dill pickle, sized to lie flat on a burger or sandwich without sliding off. Most jarred versions are cut about 1/8 to 1/4 inch thick and packed in a vinegar-and-salt brine with dill, garlic, and mustard seed. The term covers both plain dill chips and the sweeter, turmeric-yellow bread-and-butter style, which are a different pickle entirely despite the same shape.
Varieties
Dill pickle chips are savory and garlicky with a strong vinegar bite. Bread-and-butter pickle chips are sweetened with sugar and spiced with mustard seed and turmeric, giving them a yellow color and a much milder, sweeter flavor. The two are not interchangeable in recipes that depend on a tangy, savory pickle flavor.
Buying tips
Check that the brine looks clear rather than cloudy, which can signal spoilage in a refrigerated jar (fermented pickles are the exception and are meant to look slightly cloudy). Look at the label for slice thickness if it's specified, thinner chips work better for stacking on sandwiches, thicker ones hold up better for frying. Kosher dill and garlic dill chips have the most classic burger flavor.
Substitutes
Quick-pickled cucumber slices — 1:1
Slice a fresh cucumber, cover with equal parts vinegar and water plus salt and sugar, and let sit at least 30 minutes. Milder and crunchier than jarred chips, but ready fast.
Bread-and-butter pickle chips — 1:1
Sweet and tangy instead of savory and garlicky. Works on burgers but changes the flavor profile noticeably, especially against cheddar or bacon.
Pepperoncini, sliced into rounds — 1:1
Adds mild heat and a similar vinegar tang, but a softer texture and less crunch than a proper pickle chip.
Pickled jalapeño slices — 1:1
Good for burgers or sandwiches that can handle spice; the acidity is close but the flavor is hotter and less dill-forward.
Sweet or dill relish — 1 tablespoon per 4-5 chips
Only works for texture in things like tartar sauce or egg salad, not as a stand-in on a burger where a flat slice matters.
Storage
Once opened, keep pickle chips fully submerged in their original brine and refrigerated. They'll stay crisp for about 1 to 2 months if you always use a clean fork or tongs to fish them out, since introducing other food residue speeds spoilage. Unopened jars are shelf-stable per the label date; once opened, they must go in the fridge.
How to use
Layer directly onto burgers, deli sandwiches, and hot dogs. Chop and fold into egg salad, tuna salad, or potato salad for crunch and acidity. Batter and fry them for fried pickle chips, or use the brine itself to flavor deviled eggs, marinate chicken, or perk up a bloody mary.
What it pairs with
Pairs well with sharp cheddar, American cheese, and bacon on burgers, with mustard and Swiss on deli sandwiches, and with fried chicken or fish where the acidity cuts through richness.
Nutrition
Pickle chips are very low in calories but high in sodium due to the brine, often 200 to 400 milligrams per serving depending on the brand. Refrigerated, raw-fermented dill pickles can contain some probiotic bacteria; shelf-stable, vinegar-processed jars generally do not.
FAQ
Are pickle chips and pickle slices the same thing?
Generally yes, both refer to cucumber pickles sliced crosswise into rounds. 'Chips' more often implies a thinner cut meant for sandwiches, while 'slices' can be a bit thicker and used for burgers or snacking.
Can you fry pickle chips?
Yes. Pat them dry first so the batter sticks, then dip in a seasoned flour or buttermilk-and-flour batter and fry at 350 to 375°F for about 2 to 3 minutes per side until golden.
Why did my jar of pickle chips turn soft?
Soft, limp pickles usually mean the brine got diluted, often from repeatedly dipping wet utensils into the jar, or the jar sat unrefrigerated too long after opening.
Are bread-and-butter pickles the same as dill pickle chips?
No. Bread-and-butter pickles are sweetened with sugar and spiced with turmeric and mustard seed, giving a sweet-tangy flavor, while dill pickle chips are savory and garlicky.
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