Start by lining a plate or tray with paper towels. Lay the dill pickle slices out in a single layer on top of the paper towels. Take another paper towel and gently pat the pickles dry to remove excess moisture. This step is crucial for getting a crispy coating.

Crack the egg into a small bowl and whisk it until the yolk and white are fully combined. This will act as the binding layer to help the breadcrumbs stick to the pickles.

In another bowl, combine the breadcrumbs and grated Parmesan cheese. Stir the mixture well to ensure the Parmesan is evenly distributed throughout the breadcrumbs.

Working one slice at a time, dip each pickle slice into the egg mixture, ensuring it’s fully coated. Let any excess egg drip off before transferring the slice to the breadcrumb mixture. Press the pickle gently into the breadcrumbs to ensure an even coating on both sides. Repeat this process for all the pickle slices.

Arrange the coated pickle slices in a single layer in the basket. Be sure not to overcrowd the basket; this helps the pickles cook evenly and get crispy.

Set the air fryer to 400°F and cook the pickle chips for 10 minutes. At the 5-minute mark, carefully shake the basket to ensure even cooking on all sides. If needed, use tongs to flip any slices that aren’t browning evenly.

Once the pickle chips are golden brown and crispy, remove them from the air fryer. Serve immediately with ranch dressing, spicy mayo, or your favorite dipping sauce. Enjoy them warm for the best flavor and texture!