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Baked “Fried” Pickles With Chipotle Ranch


1 (1-ounce) packet Hidden Valley Ranch Buttermilk Ranch dressing mix
1 cup buttermilk, shaken
1 cup mayonnaise
1 tablespoon sauce from a can of chipotle en adobo (reserve the chipotles for another time)
1 (24-ounce) ounce jar sliced dill sandwich or chip pickles, drained
1 cup all-purpose flour
Pinch kosher salt and freshly ground black pepper
3 eggs, beaten
1 (8-ounce) bag Lays potato chips, crushed into small pieces (about 1½ cups crushed)



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