1 (16 ounce)jar dill pickle chips, drained and patted dry
Olive oil cooking spray
Chopped fresh parsley, for garnish (optional)
Preheat your air fryer to 375°F for about 5 minutes.
In a shallow bowl, whisk the 2 eggs until they are well beaten.
Place the Italian-style breadcrumbs in a medium bowl and dip each of the dill pickle slices into the egg mixture. Make sure they are fully coated. I like to roll the coated pickle in the breadcrumbs and then press each of them gently to coat evenly. Set the breaded slices on a large plate or baking sheet.
Lightly grease the air fryer basket with olive oil and then place the coated pickles inside in a single layer in the basket. Lightly brush or spray the tops of the pickles with olive oil cooking spray for added crispiness.
Air fry the pickles at 375°F for 10-12 minutes and flip them halfway through using tongs or a spatula. Feel free to adjust the cooking time as needed so that the fried pickles achieve your preferred golden brown, crispy texture.
After they achieve crispy perfection, remove the pickles from the air-fryer basket. Let them cool slightly, and serve with ketchup, hot sauce, ranch dressing, marinara sauce, garlic aioli, or your favorite dipping sauce.
Can I make these pickles ahead of time?Yes, you can make these pickles ahead of time and place them on a baking sheet lined with parchment paper. Cover it with plastic wrap or aluminum foil before storing it in the fridge for up to 24 hours. When you're ready to serve, simply lightly spray them with oil spray and air fry them for a few minutes until they are heated through and crispy. Place leftovers in an airtight container.