Description
These pickle rounds emerge from the air fryer with a crackling golden crust, kissed by garlic, smoked paprika, and Parmesan, delivering tangy crunch without excess oil.
Ingredients
- 2 cups dill pickle slices
- 2 large egg whites
- 1/4 cup chickpea flour
- 1/2 cup whole wheat panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- Olive oil spray
Instructions
- Preheat the air fryer to 400°F (200°C).
- Drain the pickle slices and pat them dry with paper towels to remove excess moisture.
- Place the chickpea flour in a shallow bowl. Whisk the egg whites in a second bowl. Combine the panko breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, and black pepper in a third bowl.
- Dredge each pickle slice first in the chickpea flour, then dip into the egg whites, and finally coat evenly with the breadcrumb mixture.
- Arrange the coated pickle slices in a single layer in the air fryer basket, avoiding overcrowding.
- Lightly spray the pickles with olive oil spray to promote browning.
- Cook for 8–10 minutes, flipping the slices halfway through, until golden brown and crisp.
- Remove from the air fryer and let cool slightly before serving.
Notes
- Chickpea flour boosts protein and helps the coating crisp evenly.
- Smoked paprika adds a subtle smoky flavor; adjust to taste.
- Serve with a low-fat Greek yogurt or ranch dip for extra flavor with fewer calories.
- Store leftovers in an airtight container and reheat in the air fryer to maintain crispiness.