In a mixing bowl, combine 1 cup of all-purpose flour, 1 teaspoon of garlic powder, 1 teaspoon of paprika, and a pinch of salt and pepper. Gradually add beer and whisk until smooth. Let batter rest for 10 minutes.

Drain dill chip pickles thoroughly and pat dry with paper towels. Set aside on a clean plate.

Heat vegetable or canola oil in a saucepan until it reaches a depth of about 2 inches. Heat to 375°F.

Dredge each dried pickle slice in extra flour, then dip into the batter, allowing excess to drip off.

Fry battered pickles in hot oil for 30 to 45 seconds until golden brown. Use a slotted spoon to remove and drain on paper towels.

Serve warm with your favorite dipping sauces and enjoy!