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.
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.