My husband is a self-proclaimed fried pickle connoisseur. He samples them everywhere we go and has given plenty of reviews—some harsh, some glowing. I wanted to create the best fried pickles he’d ever tasted, and make them vegan to boot. He dislikes fried pickle spears, which I understand: for ultimate crunch you want thin dill chips so the coating can get crisp and light. These vegan fried pickle chips with Mississippi comeback sauce quickly became his favorite.
Now about the sauce: Mississippi comeback sauce started as a salad dressing in Mississippi, but when veganized it becomes an ideal dip for fried foods. It’s creamy, tangy and a little spicy—simple to make and likely composed of ingredients you already keep on hand.
I’ve seen aquafaba used for batters lately, but I prefer almond milk thickened with lemon juice or apple cider vinegar for a quick vegan “buttermilk.” It’s effortless and yields a light, crisp coating. These pickles turn out ridiculously crunchy.
These are perfect party snacks or appetizers—or even a fun main if you’re feeling indulgent. They come together in about 10–15 minutes, and honestly no one will suspect they’re vegan. The texture and flavor are spot on.
Do you prefer fried pickle spears or chips? I’m team chips because they get more even, crispy coating, but spears work too—just allow a bit more cook time. Either way, these are simple, satisfying, and make a crowd-pleasing snack. Enjoy!
Vegan Fried Pickles with Mississippi Comeback Sauce
Ingredients
For the Pickles
- 3 C. Dill pickle chips
- 2 C. All purpose flour
- 2 tsp. Salt + extra for topping
- 1/4 tsp. Cayenne
- 1/4 tsp. Smoked paprika
- 1 C. Almond milk
- 1 tsp. Lemon juice
- Oil for frying
Mississippi Comeback Sauce
- 1/2 C. Vegan Mayo
- 1 Tbsp. Hot sauce
- 2 Tbsp. Ketchup
- 1 tsp. Soy sauce
- 1 tsp. Garlic powder
- 1/4 tsp. Smoked paprika
Instructions
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Place the pickle chips on paper towels, cover with another towel, and press gently to remove excess moisture.
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Heat about 1/2 inch of oil in a skillet over medium-high heat. Lower the heat if the oil starts to smoke.
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In a medium bowl whisk together the almond milk and lemon juice; let it sit for a minute to thicken. In another bowl combine the flour, salt, cayenne and smoked paprika.
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Dredge each pickle chip in the flour mixture, shake off excess, dip into the almond milk mixture, then coat again in the flour. Shake off extra flour and repeat with all chips.
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When the oil is hot, fry the pickles in small batches for about 1–2 minutes per side, until golden brown. Adjust heat as needed to prevent burning.
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Transfer fried pickles to paper towels and sprinkle with a little extra salt while still warm.
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Whisk together all comeback sauce ingredients in a small bowl. Serve immediately with the warm fried pickles and enjoy.
