Crispy Fried Pickle Chips
Tangy dill pickle chips in a crunchy, spiced Parmesan and pork rind coating, air-fried or baked until golden. Dunk them in ranch.
Nutrition per serving
about ½ cup chips- Net carbs
- 2.3g
- Calories
- 160kcal
- Protein
- 12g
- Fat
- 11g
- Total carbs
- 4 g
- Fiber
- 1.7 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Nut-free: A light dusting of coconut flour replaces the almond flour as the first coat, so the pickles are safe for nut allergies.
- Toss the dried pickles in the coconut flour and shake off the excess. A thin coat is all you need, because coconut flour is very absorbent. Continue as written.
Pickles & jalapeños: Pickled jalapeño slices go into the basket alongside the pickles for a spicier, half-and-half platter.
- Dry and coat the jalapeño slices exactly like the pickles, adding a little more egg and crumb if needed. They cook in the same time.
- Pickles
- Coating
- Nice to have (optional)
- Pickles
- Coating
- Nice to have (optional)
- Pickles
- Coating
- Also add
- Nice to have (optional)
Estimated cost $4.52 for 4 servings ($1.13 each) · how we estimate
Instructions
-
Spread the pickle chips on a double layer of paper towels, cover with more towels and press. Let them sit 10 minutes and press again. They must be very dry or the coating slides off.
-
Heat the air fryer to 400°F (200°C), or the oven to 425°F (220°C) with a wire rack set on a sheet pan.
-
Set up three shallow dishes: the almond flour; the beaten egg; and the pork rinds mixed with the Parmesan, paprika, garlic powder and cayenne.
-
Toss the pickles in the almond flour, shake off the excess, dip in egg, then press into the crumb mixture. Arrange in a single layer and mist or brush lightly with oil.
-
Air-fry 8–10 minutes, flipping halfway, or bake 12–15 minutes, until deep golden and crunchy. Serve hot with ranch.
Tips for success
-
Crinkle-cut chips hold the coating best. For spears, quarter whole dills lengthwise and add 2–3 minutes. - Use dill pickles, not bread-and-butter or sweet pickles, which are brined in sugar.
- Work in batches in the air fryer; crowded pickles steam and turn soggy.
Nice to have, not needed
- An air fryer gives the crunchiest result — the oven on a wire rack works well too.
Storage & meal prep
- Best eaten fresh
Reheat: Re-crisp leftovers in the air fryer at 400°F (200°C) for 3 minutes.
Prep tip: Mix the spiced crumb coating ahead and keep it in a sealed jar in the fridge for up to a week.
Best eaten right away. Re-crisp leftovers in the air fryer at 400°F (200°C) for 3 minutes.
Variations
2 variations, each with its own ingredients and macrosNut-free
DietA light dusting of coconut flour replaces the almond flour as the first coat, so the pickles are safe for nut allergies.
- blanched almond flour → coconut flour
2.4 g net · 133 kcal · 11 g protein · 8.1 g fat · ≈$1.03 per serving (+0.1 g net carbs vs the original)
Pickles & jalapeños
VeggiesPickled jalapeño slices go into the basket alongside the pickles for a spicier, half-and-half platter.
- + ¾ cup pickled jalapeño slices
3.2 g net · 167 kcal · 12 g protein · 11 g fat · ≈$1.23 per serving (+0.9 g net carbs vs the original)
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