Using a waffle cutter mandolin, slice the pickles into ridged chips. Dry on a paper towel until ready to coat.

In 3 different plates, line up the flour and season it with 1 teaspoon of salt, the eggs, and the breadcrumbs of your choosing. Following this assembly line, coat the pickles in flour, egg, and breadcrumb. Repeat once more for a double coating, making sure to shake off any access of each before moving down the line.

In the Salton mini deep fryer, heat 1 qt. of canola oil to 350 degrees. Place half of the pickles in the basket and fry for 3-5 minutes, until golden brown. Remove from the fryer and let cool on a cooling rack fitted over a baking sheet. Sprinkle with salt to garnish. Repeat with the remaining pickles.

Make the ranch by combining mayonnaise, sour cream, dill weed, garlic powder, parsley, fresh chives, ground pepper, lemon juice (if needed), and 1¼ teaspoon of salt together and mixing with a fork or whisk, refrigerate if you prefer your dipping sauces cold and slightly thicker. Plate the pickle chips and ranch, garnish with more freshly chopped chives, and enjoy!