Air-Fried Pickle Chips with Cajun Buttermilk Ranch
These air-fried pickle chips come out flavorful and crisp, without all the oil. Perfect with a burger or served as a fun, unique appetizer.
- Prep time
- 15 min
- Cook time
- 8 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 24 dill pickle slices
- 1/3 cup panko bread crumbs (regular or gluten free)
- 2 tablespoons cornmeal
- 1 teaspoon salt-free Cajun seasoning
- 1 tablespoon dried parsley
- 1 large egg (beaten)
- olive oil spray
- 1/3 cup 1% buttermilk
- 3 tablespoons light mayonnaise
- 3 tablespoons scallions (chopped)
- 3/4 teaspoon salt-free Cajun seasoning
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon dried parsley
- 1/8 teaspoon kosher salt
- freshly ground black pepper
Instructions
- 1
Place the pickles on paper towels to absorb the excess liquid, then pat dry (so the chips don't come out soggy.)
- 2
In a medium bowl, combine the panko, cornmeal, Cajun seasoning, and parsley. Put the egg in a separate small bowl.
- 3
Working one at a time, coat a pickle chip in the egg, then in the crumb mixture, gently pressing to adhere. Set aside on a work suracee and reeat with the remaining pickles. Spray both sides of the pickles with oil.
- 4
Preheat the air fryer to 400 degrees.
- 5
Working in batches, arrange a single layer of hte chips in the air fryer basket. Cook for 8 minutes, flipping halfway, until golden and crisp. (For a toaster oven-style air fryer, cook at 375 degrees; the timing remains the same.)
- 6
Meanwhile, for the dressing: In a small bowl, whisk together the buttermilk, mayonnaise, scallion, Cajin seasoning, garlic powder, onion powder, dried parlsye, salt, and pepper to taste. Serve along side the pickles for dipping.