Instructions

1. For remoulade: Mix first 16 ingredients in small bowl. Let sit for 1 hour to allow flavors to combine, then serve, or cover and refrigerate for up to one week.
2. Heat oil over medium-high to 375F (this can take 10 minutes or longer). 
3. Remove pickle chips from brine and lay on paper towel to dry.
4. In small bowl, mix beer, nondairy milk, apple cider vinegar, flax seed, arrowroot flour, and first half-portions of spices until all ingredients are thoroughly combined. Let sit for 5–10 minutes.
5. In second small bowl, mix flour and remaining portions of divided spices until all ingredients are thoroughly combined.
6. Set dry and wet batter mixtures side by side to prepare dredging station.
7. Dip pickle chip in dry flour-based mixture and shake off excess. Dip in wet beer mixture and then in flour mixture again. Repeat with remaining pickle chips.
8. Carefully transfer 10 or 12 pickle chips at a time into hot oil, making sure they don’t stick to each other in initial stages of frying. Fry for 90 seconds to 3 minutes, or until golden brown.
9. Remove from oil using strainer or slotted spoon. Transfer pickles onto tray lined with paper towels to soak up excess oil.
10. Salt chips immediately so that hot oil dissolves salt.
11. Serve hot with Cajun remoulade.