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Crispy Air Fryer Keto Fried Pickles

Well-blotted dill pickle chips dredged in seasoned almond flour, egg, and pork rind crumbs, then air fried to a deep golden, breadcrumb-free crunch.
Print Recipe
Prep Time 20 minutes
Cook Time 9 minutes
Total Time 29 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups dill pickle chips drained, from about a 16 oz jar
  • 1 cup fine almond flour
  • 2 large eggs beaten
  • 2 cups plain pork rinds crushed to panko texture
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • cayenne a pinch
  • avocado oil spray

Equipment

  • Air fryer
  • Three shallow bowls
  • Wire rack

Method
 

  1. Preheat the air fryer to 400°F for 5 minutes and line a plate with parchment.
  2. Blot the pickles very dry. Mix the almond flour with the paprika, garlic powder, onion powder, pepper, and cayenne. Put the crushed pork rinds in a third bowl.
  3. Coat each chip in seasoned almond flour, dip in egg and let it drip, then press into the pork rinds.
  4. Spray the basket, arrange the pickles in a single layer without overlap, and mist the tops. Cook 7 to 9 minutes, flipping and re-spraying at 5, until deep golden.
  5. Move to a wire rack for 2 minutes.

Notes

Blot the pickles bone-dry and shake off excess egg — thin films grip, wet ones slide.
Pale, tough crust means not enough oil or a crowded basket.
Serve with ranch or a spicy mayo.