Crispy Air Fryer Pickle Chips (Print Version)

# Ingredients:

→ For the Fried Pickles

01 - 40-50 dill pickle slices (about a jar's worth of pickle chips)
02 - 1½ cups all-purpose flour
03 - 2 teaspoons Cajun seasoning (the secret flavor booster!)
04 - 1 teaspoon garlic powder
05 - 2 large eggs, lightly beaten
06 - Olive oil spray or cooking spray (to help them get golden)

→ For the House Remoulade Sauce

07 - ½ cup good quality mayonnaise
08 - 1 scallion, finely chopped (green and white parts)
09 - 1 teaspoon fresh garlic, grated or minced
10 - 1 teaspoon Cajun seasoning (same as used for the pickles)
11 - 1 tablespoon your favorite hot sauce
12 - 1 tablespoon fresh lemon juice
13 - 1-2 teaspoons prepared horseradish (optional but adds great kick)

# Instructions:

01 - Fish out those dill pickle slices from the jar and place them in a mesh sieve or colander over a bowl. Let them sit for about 5 minutes to drain off the excess pickle juice. The key here is balance - you want them drained enough that they're not dripping wet, but don't pat them dry with paper towels! That moisture helps the breading stick and keeps all that tangy pickle flavor intact.
02 - While your pickles are draining, set up your breading station. In a shallow bowl or pie plate, whisk together the flour, Cajun seasoning, and garlic powder until well combined. In a separate bowl, lightly beat the eggs. Place these bowls side by side with your drained pickles for an efficient assembly line. Have a baking sheet or large plate ready to hold your breaded pickles.
03 - Now for the fun part! Working with one pickle slice at a time, dredge it in the seasoned flour mixture, making sure it's completely coated. Give it a gentle shake to remove any excess flour. Next, dip it into the beaten egg, letting any excess drip off. Finally, return it to the flour mixture for a second coating, pressing gently to ensure the flour adheres well. Place the fully coated pickle on your prepared baking sheet or plate. Repeat this process with all the pickle slices - yes, it takes a bit of time, but this double-breading method is what makes them irresistibly crispy!
04 - Once you've got about half your pickles breaded, go ahead and preheat your air fryer to 375°F. This usually takes about 3-5 minutes, so it'll be ready by the time you finish breading all your pickles. Every air fryer model is a little different, so if yours runs hot or cool, you might need to adjust the temperature slightly in future batches.
05 - When your air fryer is preheated and all your pickles are breaded, place 12-15 pickle slices in a single layer in your air fryer basket, making sure they don't overlap or touch too much. Give them a light spray with cooking oil on the top side. Cook for 7-8 minutes, then flip each pickle chip over (silicone-tipped tongs work great for this), spray the second side lightly, and continue cooking for another 7-8 minutes until they're golden brown and crispy. Transfer to a serving plate and repeat with remaining batches until all pickles are cooked.
06 - While your pickle batches are air frying, whip up the remoulade sauce. In a small bowl, mix together the mayonnaise, chopped scallion, grated garlic, Cajun seasoning, hot sauce, lemon juice, and horseradish (if using). Stir until everything is well combined. Give it a taste and adjust any ingredients to your preference - add more hot sauce if you like it spicier, or a touch more lemon juice for extra tang. The flavors will develop even more if it sits for a few minutes.
07 - Serve your crispy air fryer pickle chips while they're still warm with a side of your freshly made remoulade sauce or buttermilk ranch dressing. These are at their absolute best right after cooking when they're hot and super crispy! They make a perfect appetizer for game day, movie night, or anytime you're craving that restaurant-style treat without leaving home.

# Notes:

01 - These air-fried pickles have all the crunch of deep-fried versions but with less oil and mess.
02 - The double-dredging method (flour-egg-flour) is key to getting that extra-crispy coating.
03 - Keep the pickle slices moist rather than drying them - this helps the coating stick better and preserves the flavor.
04 - These taste remarkably similar to the famous Texas Roadhouse fried pickles many people love!

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