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Parmigiana Dill Fried Pickle Chips
Ingredients
- 32 oz. jar whole large dill pickles
- 2 eggs
- ⅔ c. panko bread crumbs
- ⅓ c. grated Parmesan
- ¼ tsp. dried dill weed
Directions
- Slice the large pickles diagonally into ¼" thick slices. Place between layers of paper towels and pat dry.
- In a shallow bowl, beat the eggs until smooth. In a resealable bag, add the Panko bread crumbs, Parmesan and dill weed and shake until well combined.
- In batches of 4-5 pieces, dip the pickle slices into the egg mixture, being sure to remove any excess egg and then toss in the Panko mixture.
- Add half of the coated pickle chips into the Airfryer and bake for 8-10 minutes on the highest temperature. Remove from the Airfryer and add the remaining pickle chips and bake for 8-10 minutes. Serve immediately with zesty ranch for dipping.
- NOTE: If you own a larger XL Airfryer, you can cook all the chips in one batch
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