Air Fryer Fried Pickles (Pickle Chips)

Ingredients

• 400 g dill pickle chips, drained and patted very dry
• 4 tbsp flour
• 1 egg, beaten
• 100 g panko breadcrumbs
• 1/2 tsp garlic powder (optional)
• 1/2 tsp paprika (optional)
• cooking oil spray, salt
• Ranch or spicy mayo dip, to serve (optional)

Steps

1. Pat the pickle chips very dry with paper towels - excess moisture is what stops the coating from crisping.
2. Set up three bowls: flour in one, beaten egg in the second, and panko mixed with garlic powder and paprika in the third.
3. Dredge each pickle chip in flour, then egg, then press firmly into the panko to coat evenly.
4. Preheat the air fryer to 200°C for 3 minutes.
5. Arrange the pickles in a single layer, leaving space between each, and spray generously with oil.
6. Air fry for 8-10 minutes, flipping halfway and spraying again, until deeply golden and crisp.
7. Serve immediately with ranch or spicy mayo for dipping.

Tip: The number one reason air-fried pickles turn soggy instead of crispy is skipping the pat-dry step - pickle brine makes the coating slide off and steams the panko instead of letting it crisp, so dry them thoroughly before dredging.

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Nutrition (per serving)

Estimated from standard ingredient data — actual values vary by brand and exact quantities used.

Serving & Storage