Ingredients:

  • 16 oz dill pickle chips, patted dry
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp avocado oil or olive oil spray
  • 1/2 cup Greek yogurt
  • 1 tbsp Sriracha or hot sauce
  • 1 tsp lemon juice
  • 1 pinch salt

Instructions:

  1. Drain the pickle chips thoroughly. Lay them on a baking sheet lined with paper towels and press another layer of paper towels on top. Pat firmly until the surface is matte to remove excess moisture.
  2. Set up a breading station with three bowls: the first with a mixture of flour, garlic powder, smoked paprika, salt, and pepper; the second with beaten eggs; and the third with panko breadcrumbs.
  3. Dip each pickle chip in the flour mixture (shaking off excess), then the beaten egg, and finally press firmly into the panko breadcrumbs until fully coated.
  4. Preheat the air fryer to 400°F (200°C). Place the coated chips in a single layer in the basket without crowding.
  5. Spray the tops of the chips generously with oil. Air fry for 5 minutes, flip with tongs, spray the other side, and fry for another 5 minutes until mahogany-colored and firm.
  6. Combine Greek yogurt, Sriracha, lemon juice, and a pinch of salt in a small bowl to create the spicy dip.