To a 4 quart Dutch oven, over medium heat, bring the vegetable oil to 350F. While the oil is heating, drain the pickles from their juice and dry in a single layer with paper towels for 10 minutes.

To a large bowl whisk together the flour and Old Bay Seasoning. Dredge the pickle chips in the flour mixture. Lightly shake off chips and set aside for 5 minutes prior to frying.

Working in 2-3 batches, lay breaded pickle chips in one at a time to the hot oil so as not to clump. Fry for 3 minutes before removing from the hot oil with a spider strainer or slotted spoon.

Drain on a paper towel lined plate until cool enough to handle and serve with ranch dressing.