Crispy Pickle Chips (Print Version)

# Ingredients:

→ Fried Pickles Prep

01 - 1½ cups plain flour, good for all uses
02 - 2 teaspoons Cajun seasoning (adds a kick of flavor!)
03 - 40-50 dill pickle rounds (roughly a jar of chips)
04 - 2 beaten large eggs
05 - 1 teaspoon powdered garlic
06 - Olive oil or cooking spray (for that golden finish)

→ Homemade Remoulade Dip

07 - ½ cup good-quality mayo
08 - 1 teaspoon grated or finely chopped garlic
09 - 1 scallion, chopped up - green and white parts
10 - 1 tablespoon tangy lemon juice, freshly squeezed
11 - 1 tablespoon your go-to hot sauce
12 - 1-2 teaspoons horseradish (optional, for a little zing)
13 - 1 teaspoon Cajun seasoning (same as used for pickles)

# Instructions:

01 - Grab those pickle slices from the jar and stack them in a sieve or colander set over a bowl. Let them sit for 5 minutes to lose some of that extra pickle juice. You want them damp enough to help the breading stick but not dripping all over. Don’t dry them off with a towel—keeping that tangy flavor is what matters.
02 - While your pickles are draining, get your breading setup ready. Use one shallow dish for the flour, Cajun seasoning, and garlic powder. Mix them well. In another bowl, beat your eggs lightly. Make sure you’ve got your pickles close by and a plate or baking sheet ready for your coated slices.
03 - Here’s where it gets fun! Cover each pickle slice in seasoned flour, shake off any extra, then dip it into the egg. Let the excess drip off before covering it one last time in the flour. Place it on your prepared plate or tray. It’s a bit of a process, but the double-coating leads to that crave-worthy crunch.
04 - Once you’ve got about half your pickles breaded, start preheating your air fryer to 375°F. It’ll take about 3-5 minutes to heat up. Air fryers aren’t all the same, so you can tweak the temperature as needed if future batches come out differently.
05 - Once your air fryer is hot and the pickles are all coated, add about 12-15 slices in a single layer to the basket, keeping them spaced out. Give them a light mist of cooking spray. Cook for 7-8 minutes, flip each one using tongs, spray the other side, and finish cooking another 7-8 minutes until perfectly crispy and golden. Repeat until all the pickles are done, transferring batches to a plate as you go.
06 - While the pickles are frying, stir together the mayo, scallion, grated garlic, Cajun seasoning, hot sauce, lemon juice, and optional horseradish in a small bowl. Adjust to taste by adding a little more hot sauce for spiciness or lemon juice for tang. Let it sit briefly so the flavors can come together.
07 - Serve the hot and crunchy pickle chips straight away with the remoulade or even ranch dressing. They’re best when fresh and crispy, making them ideal for a quick snack or movie-night treat.

# Notes:

01 - These pickles give you the crunch of deep-frying but without all the oil.
02 - Double-coating (flour, egg, flour again) is how you achieve maximum crispiness.
03 - No need to dry the pickles completely—the bit of moisture keeps the coating on and packed with flavor.
04 - They’re a lot like the famous fried pickles at Texas Roadhouse!

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