Dill Pickles- the large Kosher kind are preferred. Sliced into ¼" slices. About 2 cups sliced total.
Egg- 1 whisked with a teaspoon of water.
Low Carb Bread Crumbs- 1 cup. Can use regular bread crumbs instead if desired. I prefer my crumbs well grounded rather than large.
Grated Cheese- ½ cup Parmesan or Parmesan Romano Blend.
Seasonings to taste.
Preheat your air fryer to 400. I like to spray nonstick on my basket as well.
Place your sliced pickles on paper towels to allow them to dry out while your prepare. We would like to get as much liquid as possible out of the pickles.
You will need three bowls that are shallow and can be used for 'dredging'. In the first bowl place your whisked egg and water.
In the second bowl place your bread crumbs. And in the third bowl you can place your crumbs. If adding additional seasonings, add those to the bread crumbs.
Use a fork to drag each pickle slice first through the egg bowl, then through the bread crumbs, and then finally through the cheese bowl. Once your pickle slice is well covered you can place it in the fryer basket. When you basket becomes full in a single layer of pickle slices, bake them for 4 minutes, flip them over, and continue to bake fro 4-5 minutes until crisp. You may not be able to bake all slices at once if you run out of room to lay them flat without overlapping. If you do overlap the slices, your pickles may not become bake evenly and thus, crisp up.
See post for details on ingredients.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!