Ingredients:

• Dill pickle chips, 16 oz, drained and patted dry
• All-purpose flour, 1/2 cup
• Garlic powder, 2 tsp
• Onion powder, 2 tsp
• Paprika, 1 tsp
• Cayenne pepper, 1/2 tsp
• Salt, 1/2 tsp
• Black pepper, 1/2 tsp
• Non-dairy milk (such as almond milk), 1 cup
• Cornstarch, 2 tbsp
• Panko bread crumbs, 1 1/2 cups
• Cooking spray
• In-N-Out copycat dipping sauce

 

Instructions:

1. Preheat your air fryer to 400°F (200°C).
2. In a shallow bowl, combine the all-purpose flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
3. In another shallow bowl, whisk together the non-dairy milk and cornstarch until well combined.
4. In a third shallow bowl, place the panko bread crumbs.
5. Coat each pickle chip in the flour mixture, then dip it in the non-dairy milk mixture, and finally coat it in the panko bread crumbs. Press the bread crumbs onto the pickles to make sure they stick.
6. Place the coated pickle chips in a single layer in the air fryer basket.
7. Spray the coated pickle chips with cooking spray.
8. Air fry for 6-8 minutes, flipping halfway through, until the pickle chips are golden brown and crispy.
9. While the pickle chips are cooking, prepare the In-N-Out copycat dipping sauce by combining all the sauce ingredients in a small bowl and whisking until smooth.
10. Serve the air-fried pickle chips with the dipping sauce.