Photo of Crunchy air fryer pickle chips by WW

Crunchy air fryer pickle chips

Points® value
Total Time
25 min
15 min
10 min
Our version of this savory snack is a dead ringer for its deep-fried counterpart. It’s just as tasty and perhaps even more irresistibly crunchy. The key to the crunch is a classic three-step breading process: Toss pickle chips (that have been patted dry) in seasoned flour, then dip in egg, and finally dredge in panko. The chipotle yogurt dipping sauce is a perfect creamy, smoky accompaniment. Do seek out lower-sodium pickles; regular pickles might taste too salty here.


Cooking spray

4 spray(s)

Low-sodium dill pickles

1 cup(s), slices

All-purpose flour

3 tbsp(s)

Garlic powder

1 tsp(s), divided

Cayenne pepper



1 large, lightly beaten

Panko breadcrumbs


Plain fat free Greek yogurt


Canned chipotle peppers

2 tsp(s), finely chopped

Table salt

3 pinch(es)


  1. Pat the pickles dry with paper towels. In a shallow bowl, stir together the flour, ¾ tsp garlic powder, and cayenne pepper. In another shallow bowl, whisk together the egg and 1 tsp water. Pour the panko onto a plate. Add the pickles to the flour mixture and toss to coat. Working in batches, toss the pickles in egg mixture and dredge in panko.
  2. Preheat air fryer, if necessary, to 400°F. Coat the air fryer basket with cooking spray. Arrange half of the pickle slices in the basket in a single layer; coat with cooking spray. Air-fry until browned and crisp, about 5 minutes. If the bottom side is not browned, flip the slices over and air-fry for 1 to 2 minutes. Repeat with the remaining pickle slices.
  3. Meanwhile, stir together the yogurt, chipotle, remaining ¼ tsp garlic powder, and 2 tbsp water. Serve the sauce with the pickle chips.
  4. Serving size: about ¼ cup pickle chips and 2 tbsp sauce