Fried pickles are a great appetizer, but if you're from the Midwest they might just replace the vegetables on your plate — especially if there's a beer next to that plate. You can make these with or without the beer, depending on your personal tastes.

• 4 cups all-purpose flour
• ¾ tsp. salt
• ¾ tsp. pepper
• 1 cups buttermilk or your favorite beer
• 32 oz. hamburger dill chips
• Vegetable oil to cover

Place enough oil to cover a dozen pickles into a skillet or kettle and heat to about 350°. Put one cup of flour in a bowl. Combine remaining flour, salt, and pepper in a separate bowl and mix well. Put the buttermilk/beer into another container. Dredge the pickles in the flour, then the buttermilk/beer, and finally in the flour mixture. Fry the coated pickles in hot oil (350 degrees) until they float to surface and are golden brown. Drain on paper towels or brown paper bags and serve immediately.

Makes approximately 8 dozen chips.