Go Back

Air Fryer Dill Pickle Chips with Ranch Dressing

Air fryer dill pickle chips are coated in seasoned panko and cooked until crisp and golden brown. Serve them with a chilled homemade ranch dressing made with fresh dill and chives.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Chilling and resting 22 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

For the ranch dressing
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream
  • 0.25 cup buttermilk
  • 1 tbsp fresh dill finely chopped
  • 1 tbsp fresh chives finely chopped
  • 0.5 tsp garlic powder
  • 0.25 tsp onion powder
  • 0.125 tsp black pepper
For the pickle chips
  • 1 jar (16 oz) dill pickle chips drained
  • 0.5 cup all-purpose flour
  • 1 egg large
  • 1 tbsp water
  • 1 cup panko breadcrumbs
  • 0.5 tsp paprika
  • 0.25 tsp garlic powder
  • cooking spray as needed

Equipment

  • 1 6-quart air fryer

Method
 

Make the ranch dressing
  1. Whisk the mayonnaise, sour cream, buttermilk, dill, chives, garlic powder, onion powder, and black pepper in a small bowl until smooth.
  2. Cover and refrigerate the ranch dressing for at least 20 minutes while you prepare the pickle chips.
Bread and air-fry the pickle chips
  1. Preheat a 6-quart air fryer to 400°F for 3 minutes.
  2. Pat the pickle chips very dry with paper towels.
  3. Put the flour in a shallow bowl.
  4. Beat the egg with the water in a second shallow bowl.
  5. Stir the panko with the paprika and garlic powder in a third shallow bowl.
  6. Coat each pickle chip in flour, dip it in the egg mixture, then press it into the panko mixture until coated.
  7. Lightly coat the air fryer basket with cooking spray.
  8. Arrange the pickle chips in a single layer and spray their tops lightly with cooking spray; cook in batches as needed.
  9. Air-fry at 400°F for 8 to 10 minutes, turning the chips halfway through, until crisp and golden brown.
  10. Let the pickle chips rest for 2 minutes.
  11. Serve the pickle chips with the chilled ranch dressing.

Notes

For the crispest chips, pat the pickles very dry before breading. Refrigerate leftover ranch in a covered container for up to 4 days; pickle chips are best fresh and can be refrigerated for up to 2 days. Freezing is not recommended. For a gluten-free option, use gluten-free flour and panko.