Rating: 4 stars
19 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
  • 19 Ratings

Plain ol' potato chips can't come close to the deliciousness of these panko-coated pickle chips. Crisp them up in an air fryer for a lower-calorie snack.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary test

30 mins
about 90


Ingredient Checklist


Instructions Checklist
  • Preheat air-fryer to 400°F. Lay pickle slices on a paper-towel lined baking sheet; pat dry.

  • In a shallow dish combine cornstarch, salt, and pepper. In another shallow dish combine buttermilk and 1 Tbsp. Sriracha. In a third shallow dish combine panko and oil.

  • Working in batches, gently coat dried pickle slices in cornstarch mixture, shaking off excess, then coat in buttermilk mixture. Roll in panko to coat.

  • Place breaded pickle slices in basket (do not overcrowd). Cook for 6 to 8 minutes or until golden brown. Keep cooked slices in a 200°F oven while cooking the remaining slices.

  • Meanwhile, in a small bowl combine ranch dressing and remaining 1 Tbsp. Sriracha.

  • Serve pickle chips immediately with spicy ranch.

Nutrition Facts

178 calories; fat 11g; cholesterol 6mg; saturated fat 2g; carbohydrates 16g; mono fat 2g; poly fat 6g; insoluble fiber 1g; sugars 4g; protein 3g; vitamin a 254.8IU; vitamin c 3.6mg; riboflavin 0.1mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 7.3mcg; vitamin b12 0.1mcg; sodium 995mg; potassium 125mg; calcium 60mg; iron 0.5mg.