Ingredients
Scale
- 1 jar (16 oz) dill pickle chips, drained
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- Cooking spray
- Ranch or dipping sauce of choice (for serving)
Instructions
- Drain pickle chips and pat dry with paper towels to remove excess moisture.
- Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder, paprika, salt, and pepper.
- Coat each pickle chip in flour, then egg, then breadcrumb mixture, pressing gently to adhere.
- Preheat air fryer to 400°F (200°C). Lightly spray basket with oil and arrange pickle chips in single layer.
- Lightly spray tops with oil and air fry for 8-10 minutes, flipping halfway, until golden and crispy.
- Serve immediately with your favorite dipping sauce.
Notes
- For extra crispiness, ensure pickles are thoroughly dried before breading.
- Panko breadcrumbs create the crispiest texture – don’t substitute with regular breadcrumbs.
- Cook in batches to prevent overcrowding and ensure even cooking.
- For a spicy version, add ¼ teaspoon cayenne pepper to the breadcrumb mixture.
- Best served fresh but can be reheated in the air fryer at 375°F for 3-4 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1/4 recipe
- Calories: 150 Kcal
- Sugar: 2g
- Sodium: 480mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg