Description
These crispy air fryer pickle chips are the perfect crunchy snack or appetizer. Made with dill pickles coated in a seasoned breading and air-fried to golden perfection, they’re healthier than deep-fried versions but just as delicious. Serve with ranch or your favorite dipping sauce!
Ingredients
Scale
For the Crust:
- For the pickle chips:
- 1 (16 oz) jar dill pickle chips (well drained)
- For the coating:
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- 1/2 cup panko breadcrumbs
- 1/2 cup regular breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- For serving:
- Ranch dressing (or dipping sauce of choice)
Instructions
1. Prepare the Crust:
- 1. Drain pickle chips thoroughly and pat dry with paper towels to remove excess moisture.
- 2. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with all seasonings.
- 3. Dredge each pickle chip in flour, shaking off excess. Dip in egg, then coat with breadcrumb mixture, pressing gently to adhere.
- 4. Place breaded pickles in a single layer in air fryer basket (may need to work in batches). Lightly spray with cooking oil.
- 5. Air fry at 400°F for 8-10 minutes, flipping halfway through, until golden brown and crispy.
- 6. Serve immediately with dipping sauce.
Notes
For extra crispiness, let breaded pickles rest for 10 minutes before air frying. If pickles are very wet after breading, you can freeze them for 15 minutes before cooking to help coating adhere better. Store leftovers in airtight container (they’ll lose crispiness but still taste good!).