If you’ve never had Frickles before, these are the ones to try. We’ve added a touch of heat that’s not too intense, but totally addictive. If you find these disappearing from the Super Bowl buffet table too quickly, don’t say we didn’t warn you. We, in fact, only make double batches.
1 jar (25 oz) Dill pickle chips
2-3 drops Mad Dog 357 Revenge Habanero & Chile Extract
2 each Eggs
2 tablespoons Ketchup
4 cups Rice Krispies
1 teaspoon Garlic powder
1 teaspoon Paprika
½ teaspoon Pepper
Drain the juice from the pickles and set aside. Turn the broiler on high. Line a baking sheet with foil or baking paper and set aside.
In a shallow bowl, whisk the Mad Dog Revenge Habanero & Chile Extract with the eggs and ketchup. Soak pickle chips in this mixture, turning to coat.
Add the remaining ingredients to the food processor and blitz. Pour into a shallow bowl. Wearing gloves, gently shake the pickle chips, then place in the crumb mixture. Toss to coat, then lat on the baking sheet in the top 1/3 of the oven. Broil for 10 minutes, turning once if needed.
Serve with a combination of Ranch and Mad Dog Revenge Habanero & Chile Extract for dipping!