You’ll Need
For the Pickles
1 large jar dill pickle slices, well drained
80g plain flour
2 eggs, beaten
100g panko breadcrumbs
40g fine breadcrumbs
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp cayenne pepper
1 tsp sea salt
½ tsp cracked black pepper
Oil spray
Smokehouse BBQ Ranch Dip
4 tbsp mayonnaise
2 tbsp sour cream
1 tbsp smoky BBQ sauce
1 tsp Dijon mustard
½ tsp garlic powder
½ tsp dried dill
Freshly cracked black pepper
Optional but dangerous
Hot honey drizzle
Fresh chives
Jalapeño slices
Crispy bacon bits
Extra BBQ seasoning
Method
Preheat your air fryer to 200°C.
Pat the pickle slices completely dry with kitchen paper. The drier they are, the crispier they'll become.
In one bowl place the flour.
In a second bowl beat the eggs.
In a third bowl combine the panko, fine breadcrumbs, smoked paprika, garlic powder, onion powder, cayenne,
sea salt and black pepper.
Coat each pickle slice in the flour, then the beaten egg, then press firmly into the breadcrumb mixture until
completely coated.
Lightly spray the air fryer basket with oil.
Arrange the coated pickles in a single layer and spray the tops lightly with oil.
Air fry for 8–10 minutes, turning halfway through, until deep golden and beautifully crisp.
Meanwhile, whisk together the mayonnaise, sour cream, BBQ sauce, Dijon mustard, garlic powder, dried dill and
black pepper.
Serve the pickle chips immediately with the BBQ ranch dip alongside.