Crispy Dill Pickle Chips with Greek Yogurt Ranch
These crispy Air Fryer Dill Pickle Chips are the ultimate healthy snack! Coated in seasoned panko and served with a creamy high-protein Greek Yogurt Ranch, they’re crunchy, tangy, and so easy to make in the PowerXL Air Fryer. Perfect for game day or a fun family night in!
Creator: Leslie Stokes
If you’re the type who heads straight for the snack table on game day, these Crispy Dill Pickle Chips are about to become your new obsession. They’re crunchy, tangy, salty, and ridiculously addicting — basically everything a good snack should be — and the best part? They’re made in the PowerXL Air Fryer, so no messy oil or deep frying required.
I first made these on a whim for a game night with friends, and I swear they disappeared faster than the wings. There’s something about the crunch of that golden coating with the bite of a dill pickle inside that just hits. And when you dunk them into my creamy Greek Yogurt Ranch? Game over.
Unlike restaurant versions that are fried in oil and super heavy, these are light, high in protein (thanks to the Greek yogurt dip), and still taste just as indulgent. They’re one of those recipes that even the kids love — mine will literally hover by the counter waiting for the next batch to come out of the air fryer.
Why You’ll Love This Recipe
They’re made with simple pantry ingredients — nothing fancy, just flour, eggs, and breadcrumbs.
The PowerXL Air Fryer gets them perfectly crispy every single time.
You can make them gluten-free easily by swapping in GF flour and breadcrumbs.
The Greek Yogurt Ranch gives you that same creamy flavor as traditional ranch but adds protein and fewer calories.
They take less than 20 minutes from start to finish!
When it comes to dipping, you could totally use a store-bought ranch, but once you make the Greek Yogurt version, you’ll never go back. It’s tangy, herby, and a little garlicky — and it pairs perfectly with the saltiness of the pickles. I usually make a double batch because it’s just as good on veggies, wraps, or grilled chicken later in the week.
These also make an amazing side dish for burgers, or even as part of a game-day board with your other favorites like hot honey wings or southwest eggrolls. They’re one of those fun finger foods that just bring everyone together.
If you want to prep ahead for a party, I like to dredge the pickles earlier in the day and refrigerate them on a baking sheet. Then when guests arrive, I just toss them in the air fryer for 7 minutes and serve them hot with that creamy ranch.
Cleanup is easy (another reason I love the air fryer), and honestly, these taste just as good as restaurant fried pickles — maybe even better because you don’t feel greasy after eating them.
So whether you’re hosting game day, planning a movie night, or just need a crunchy snack fix, these Air Fryer Dill Pickle Chips will never disappoint. Fair warning though — once you make them once, they’ll become a non-negotiable in your snack lineup.
cooking and storage tips
Cooking Tips
Pat the pickles dry: Moisture is the enemy of crispiness — really press out that extra brine before coating!
Use thick-sliced chips: Thin pickles tend to curl or burn in the air fryer. Thick slices hold their crunch better.
Don’t skip the oil spray: It helps the breadcrumbs turn perfectly golden and crispy without deep frying.
Batch cook: If making a large batch, keep finished pickles warm in a 200°F oven while the next batch cooks.
Double coat option: For ultra-crunchy pickles, dip them twice — egg, breadcrumbs, egg, breadcrumbs — before air frying.
Make-Ahead & Storage Tips
Make ahead: You can dredge the pickles in advance and store them in the fridge (uncooked) for up to 4 hours. Just air fry right before serving.
Reheat: If you have leftovers (unlikely!), pop them back into the air fryer at 375°F for 3–4 minutes. They’ll crisp right back up.
Freezing: Not recommended — pickles hold too much moisture and will lose texture once thawed.
Store: Keep any cooked leftovers in an airtight container in the fridge for up to 2 days.
Crispy Dill Pickle Chips with Greek Yogurt Ranch
Ingredients
For the Pickle Chips:
- 1 jar dill pickle chips thick-sliced (I like Grilllo's for the crunch)
- ½ cup flour or gluten-free flour
- 2 eggs beaten
- 1 cup panko breadcrumbs or gluten-free breadcrumbs
- ½ tsp garlic powder
- ½ tsp paprika
- Olive oil spray for air fryer
For the Greek Yogurt Ranch Dip:
- 1 cup plain Greek yogurt
- 1 tbsp ranch seasoning
- 1 tsp dried dill
- 1 tsp lemon juice
- 1 tsp garlic powder
- 1 tbsp chopped fresh chives or parsley
- Splash of milk or water to thin optional
Let's Make It
- Prep the pickles: Drain the pickle chips and pat them completely dry with a paper towel — this is key for crispiness!
- Set up dredging station: Place flour in one bowl, beaten eggs in another, and breadcrumbs mixed with garlic powder and paprika in a third.
- Coat: Dip each pickle slice first in flour, then in egg, then in breadcrumbs. Press lightly to help the coating stick.
- Air fry: Spray the air fryer basket with olive oil and arrange pickles in a single layer (don’t overcrowd). Spray the tops lightly with more oil. Air fry at 400°F for 7–8 minutes, flipping halfway through, until golden brown and crunchy.
- Make the ranch: While the pickles cook, whisk together Greek yogurt, ranch seasoning, dill, lemon juice, garlic powder, and herbs. Add a splash of milk or water if you prefer a thinner dip.
- Serve immediately with your creamy Greek Yogurt Ranch.
Nutrition Facts
Nutritional Info (per 6–8 pickle chips, 4 servings)
Calories: 120
Protein: 8g
Carbs: 10g
Fat: 5g
Fiber: 1g
