Eat it. · PickleRadio
Air-fryer pickle chips
Crunchy panko-coated pickle coins with a quick yogurt dip, including the drying and basket-spacing steps that keep the coating crisp.
In this guide5 sections
Keep the coins thick enough to handle
Yield: 2 snack portions. Prep time: 15 minutes. Cook time: 12 minutes per batch; allow longer if your basket is small.
Use firm dill pickles cut into coins about 5 mm thick. Very thin sandwich slices bend while you coat them, and their pickle flavour gets lost inside the crumbs. This is a small-batch snack to eat hot, while the crust still has its crunch.
If you are starting with homemade pickles, finish and chill the refrigerator cucumber recipe first. Do not bread raw cucumber and expect the same sharp centre.
Arrange the coating station
Drain the coins, spread them on a clean towel and blot the upper surface. They should feel damp inside but have no visible puddles. Set the flour, egg and breadcrumbs in separate shallow dishes within reach of the basket.
Keep one hand for flour and crumbs and the other for egg, or use two forks. This reduces the thick coating that otherwise builds up on your fingers and pulls crumbs away from the pickles.
Ingredients
- 180 g drained dill pickle coins
- 30 g plain flour
- 1 egg
- 50 g panko breadcrumbs
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 2 teaspoons neutral oil
- 100 g plain thick yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped fresh dill
Method
- Preheat the air fryer to 200°C if your model requires it. Pat the pickle coins thoroughly dry.
Blot away loose brine before adding the coating. - Mix flour with paprika and garlic powder. Beat the egg in a second dish. Put panko in a third.
- Coat each coin lightly in flour, dip in egg and press into panko on both sides. Set apart on a plate.
Coat both faces and press on the crumbs without stacking the coins. - Brush or mist the coated coins with the oil. Arrange a single layer in the basket with a little space between pieces.
- Cook for 10–12 minutes, turning halfway, until golden and the egg coating is fully cooked. Check early because air fryers vary.
Check the colour early and turn the chips so both sides cook. - Mix yogurt, mustard and dill. Serve alongside the hot chips, keeping the dip off the coating until you eat.
If the coating looks pale
Add a little cooking time in short increments rather than crowding the basket for the next batch. Closely packed coins shade one another and trap moisture. Let the first batch sit uncovered while finishing the second; a tight cover softens the crumbs.
For larger pieces made in the oven, use baked pickle fries. More small plates are in the recipe collection.
Keep the jar open
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