Instructions

• Slice the large pickles diagonally into ¼″ thick slices. Place between layers of paper towels and pat dry.
• In a shallow bowl, beat the eggs until smooth.
• In a resealable bag, add the Panko bread crumbs, Parmesan and dill weed and shake until well combined.
• In batches of 4-5 pieces, dip the pickle slices into the egg mixture, being sure to remove any excess egg and then toss in the Panko mixture.
• Add half of the coated pickle chips into the Airfryer and bake for 8-10 minutes on the highest temperature.
• Remove from the Airfryer and add the remaining pickle chips and bake for 8-10 minutes.
• Serve immediately with zesty ranch for dipping.