These crispy Air Fryer Pickles are the ultimate guilt-free snack that brings the perfect crunch in every bite. With just 58 calories per serving and 8 minutes of cooking time, you’ll have a restaurant-worthy appetizer without the deep-fried guilt. The magic of air frying transforms dill pickles into golden, crispy delights while keeping them light and incredibly flavorful. Plus, they’re packed with nutrients – including 3g of protein and a healthy dose of vitamins A and C.
Ingredients Needed
- Pickle Slices: 32 oz, drained and patted dry for best crispiness
- Egg: 1 large egg, beaten well for better coating
- Panko Breadcrumbs: 3/4 cup, ensures extra crunchy coating
Step-by-Step Instructions
- Prepare the Pickles: Drain pickle rounds and place between paper towels. Pat gently to remove excess moisture for optimal crispiness.
- Set Up Coating Station: Beat the egg in one bowl and place panko breadcrumbs in another bowl for easy dipping.
- Coat the Pickles: Dip each pickle slice first in egg mixture, then thoroughly coat with panko breadcrumbs on both sides.
- Arrange in Air Fryer: Place the coated pickles in a single layer in your air fryer basket, avoiding overcrowding.
- Air Fry to Perfection: Cook at 400°F for 8 minutes, carefully flipping halfway through for even crispiness.
- Serve and Enjoy: Transfer to a serving plate and pair with your favorite dipping sauce while hot and crispy!
Cooking Success Tips
Want extra-crispy pickle chips? Pat them really dry with paper towels before coating – this makes a big difference! For the best crunch, don’t crowd your air fryer basket. Space the pickles out so they’re not touching each other. If you notice any bare spots after the first coating, feel free to do a double-dip in the egg and panko for maximum crispiness.
Tasty Dipping Sauce Ideas
These crispy pickle chips are amazing with all sorts of dips! Try them with ranch dressing, spicy remoulade, or honey mustard. Want something with a kick? Mix equal parts mayo and sriracha for a quick spicy dip. My personal favorite is a simple garlic aioli – just mix mayo with a tiny bit of minced garlic and a squeeze of lemon juice.
Quick Variations
Add some extra zip to your panko coating by mixing in garlic powder, cayenne pepper, or ranch seasoning. For a dairy-free option, swap the egg with pickle juice or mustard – it works great as a binder! Want them extra crunchy? Try crushing some corn flakes into your panko mixture.
Storage Tips
These pickle chips taste best fresh from the air fryer while they’re hot and crispy. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, pop them back in the air fryer at 375°F for 2-3 minutes – they’ll crisp right back up!
Air Fryer Pickles
Equipment
- Air Fryer
- Paper Towels
- Small Bowls
- Tongs
Ingredients
- 32 oz pickle slices
- 1 egg
- 3/4 cup panko bread crumbs
Instructions
- Remove the pickle rounds from the jar and drain the liquid. Place the pickle rounds between two paper towels. Pat to remove moisture.
- In a small bowl, beat the egg.
- In another bowl, pour in the panko bread crumbs.
- Dip the pickles one at a time into the egg mixture, then into the panko bread crumbs to coat. Make sure to coat both sides of each pickle slice with the bread crumbs.
- Place the pickle chips into a single layer in your air fryer.
- Fry at 400 degrees F for 8 minutes, flipping the pickle slices with a pair of tongs or a fork halfway through cooking.
- Serve with your favorite sauce and enjoy!
