Ingredients

1 cup dill pickle chips or pickle spears sliced lengthwise 1 large egg ½ cup almond flour ¼ cup finely grated Parmesan cheese ½ tsp garlic powder ½ tsp smoked paprika ¼ tsp onion powder ¼ tsp black pepper Pinch of cayenne optional, but recommended Cooking spray olive oil or avocado oil Creamy Buffalo Dipping Sauce: 1/4 cup Sugar-free buffalo sauce (like Frank's RedHot Original) 4 cup full-fat Greek yogurt or sour cream 1 tbsp mayonnaise 1 –2 tbsp finely minced fresh jalapeño adjust for heat ½ tsp garlic powder or 1 small garlic clove grated ½ tsp smoked paprika ½ tsp apple cider vinegar or pickle juice Salt and pepper to taste Method

Drain the pickles and pat them completely dry with paper towels. This step is essential for crispy air fryer pickles. In a bowl, whisk the egg. In a separate bowl, mix almond flour, Parmesan, garlic powder, smoked paprika, onion powder, black pepper, and cayenne. Dip each pickle chip into the egg, then coat evenly in the almond flour mixture. Place pickles in a single layer in the air fryer basket. Lightly spray with cooking spray. Air fry for 8–10 minutes, flipping halfway, until golden and crispy. Let rest 1–2 minutes before serving — they crisp even more as they cool. For the Spicy Jalapeno Garlic Dipping Sauce: Mix all ingredients in a bowl. Taste and adjust heat as desired

Printable recipe: https://www.mydiabeticplate.com/airfryer-fried-pickles/