Prep the pickles: Drain the pickle chips and spread them on paper towels. Pat both sides dry. Dry pickles = crisp results.

Preheat the air fryer: Set it to 400°F (200°C) for 3–5 minutes so it’s hot when you start.

Set up dredging stations: Add flour to one shallow bowl. Beat eggs in a second bowl. In a third bowl, mix panko, fine breadcrumbs, garlic powder, onion powder, paprika, black pepper, and cayenne (if using).

Coat the pickles: Working in batches, dredge each pickle chip in flour (shake off excess), dip in egg, then press into the breadcrumb mix to coat both sides.

Arrange in the basket: Lightly spray the air fryer basket or brush with oil. Place coated pickle chips in a single layer with a little space between them. Don’t stack.

Air fry: Cook at 400°F (200°C) for 7–9 minutes, flipping halfway. Lightly spray the tops when you flip for extra crunch. They’re done when the coating is golden and crisp.

Season and serve: Sprinkle with a pinch of salt if desired, and serve hot with your favorite dipping sauce.

Repeat: Cook remaining batches the same way. Keep finished chips warm in a low oven (200°F/95°C) if needed.