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Recipe from Simpler Savory

The recipe

Diabetic Friendly Air Fryer Pickle Chips

Prep
10 min
Cook
8 min
Total
18 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
160

2× the original author values. Recipe yield: 4 servings.

calories
320

3× the original author values. Recipe yield: 4 servings.

calories
480
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2 cups thick-cut dill pickle chips — well-drained; 1/4-inch thick
  • 1 cup paper towels — for drying pickles (for prep; not consumed)
  • 1 large egg — or 2 egg whites, whisked with 1 tsp water
  • 1/2 cup almond flour
  • 1/3 cup finely grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper — plus more to finish
  • 1/8 teaspoon cayenne pepper — optional, for heat
  • fine salt — small pinch if needed; pickles are salty
  • avocado or olive oil spray — for misting basket and tops
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon fresh dill — chopped (or 1 teaspoon dried)
  • 1 teaspoon lemon juice — plus more to taste
  • 1 teaspoon Dijon mustard — optional
  • salt and pepper — to taste

Instructions

  1. Spread dill pickle chips on paper towels, pat the tops very dry, and let them air for 3 to 5 minutes to wick away surface moisture.
  2. Preheat the air fryer to 400°F so the hot basket helps set the coating quickly.
  3. In a shallow bowl, whisk the egg (or egg whites) with a splash of water until thin and glossy.
  4. In a second bowl, combine almond flour, Parmesan, garlic powder, onion powder, smoked paprika, black pepper, and a tiny pinch of salt or cayenne if using.
  5. Dip each dry pickle slice in the egg, let excess drip, then press into the coating on both sides to form a thin, even layer. Re-dab any wet slices before coating.
  6. Lightly mist the air fryer basket with oil. Arrange coated pickles in a single layer with space between. Mist the tops lightly.
  7. Air fry at 400°F for 6 to 8 minutes, flipping at 4 minutes, until toasty golden with crisp edges. Add 1 to 2 minutes if needed for more color.
  8. Transfer chips to a wire rack for 1 minute to vent steam and stay crunchy. Finish with a pinch of black pepper if desired.
  9. Stir together Greek yogurt, dill, lemon juice, Dijon, and a pinch of salt and pepper to taste.
  10. Serve hot with the yogurt-dill dip or your favorite sugar-free ranch or mustard-yogurt sauce.
  11. Cool completely, then refrigerate in an airtight container for up to 3 days. Re-crisp in the air fryer at 375°F for 3 to 4 minutes, flipping once.
  12. Freeze coated, uncooked chips in a single layer until solid, then bag. Air fry from frozen at 390°F for 8 to 10 minutes, flipping once.

Notes

Best fresh. Cool completely before storing to avoid trapped steam. Refrigerate up to 3 days in an airtight container with a paper towel to absorb moisture. Re-crisp in the air fryer at 375°F for 3–4 minutes, flipping once. For make-ahead, freeze coated, uncooked chips on a sheet tray, then bag and air fry from frozen at 390°F for 8–10 minutes.

Source: https://simplersavory.com/diabetic-friendly-air-fryer-pickle-chips/