Instructions

• Place 2 cups dill pickle chips on a clean kitchen towel or paper towels and pat as dry as possible.
• Set up a dredging station with three shallow bowls: bowl 1 — 1/4 cup white whole wheat flour; bowl 2 — whisk together 1 large egg and 1 tablespoon water; bowl 3 — combine 1/3 cup whole wheat breadcrumbs, 1/3 cup panko breadcrumbs, 1 1/2 teaspoons paprika, 1/2 teaspoon Italian seasoning, 1/8 teaspoon cayenne pepper, and 1/4 teaspoon kosher salt. Line a large, rimmed baking sheet with parchment paper.
• Working a few pickle chips at a time, dredge each chip in the flour, shaking off any excess.
• Dip the floured chip into the egg mixture, letting excess drip off.
• Press the chip into the breadcrumb mixture, coating both sides; place the coated chip on the prepared baking sheet. Repeat until all chips are coated.
• Preheat the air fryer to 400°F (use the preheat function if your model has one).
• Lightly coat the air fryer basket with nonstick spray. Arrange the coated pickle chips in a single layer in the basket without overlapping (you will likely need to cook in batches).
• Lightly spray the tops of the arranged chips with nonstick spray.
• Air fry at 400°F for 8 to 10 minutes, until the chips are dark golden and crisp. Flipping is optional; they generally cook evenly without flipping.
• Transfer cooked chips to a serving plate, sprinkle with a pinch of kosher salt, and repeat steps 7–9 with remaining chips.
• Serve hot with Greek Yogurt Ranch Dip, if desired.