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Crispy Pickle Chips

Yields4 ServingsPrep Time20 minsCook Time24 mins

 1 30 dill pickle slices
 60 ml 1/4 cup cornstarch
 5 ml 1 tsp garlic powder
 2 ml 1/2 tsp cayenne pepper
 5 ml tsp finely chopped fresh dill
 2 eggs
 250 ml 1 cup panko breadcrumbs
 Pinch of salt
 Ranch dip (see recipe)
1

Dry the Pickles:
Lay the pickle slices on a tray lined with multiple layers of paper towels. Cover them with additional paper towels and let rest for 45 minutes to absorb excess moisture.

2

Prepare the Coatings:
In a bowl, mix the cornstarch, garlic powder, cayenne pepper, and dill. In another bowl, lightly beat the eggs. In a third bowl, combine the breadcrumbs and salt. Coat each pickle slice in the cornstarch mixture, then dip it into the eggs (shaking off excess), and finally coat it with breadcrumbs, pressing gently to ensure a good coating.

3

Cook in the Air Fryer:
Spray the air fryer basket with vegetable oil spray. Place half of the pickles in the basket in a single layer and spray them lightly with oil. Cook at 375°F (190°C) for 12–15 minutes, flipping halfway through, until golden and crispy. Repeat with the remaining pickles. Serve hot with ranch dip.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories320
% Daily Value *
Cholesterol 110mg37%
Sodium 1200mg53%
Net Carbohydrate 32g12%

Dietary Fiber 2g8%
Total Sugars 4g
Protein 9g
Iron 2.2mg13%
Potassium 240mg6%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.