Air Fryer Platter

How to Make Air Fryer Platter

1. 1

   Step 1: Prep the pickles and jalapeños

   Drain the pickle chips thoroughly on paper towels, reserving 1 tablespoon of pickle brine for the ranch dip. Pat both pickles and jalapeño rings dry — removing seeds from the jalapeños will reduce heat. If you want milder bites, split the jalapeños and remove membranes; keep them whole or halved for hotter bites.

   For this step

   • 16 ozdill pickle chips, well drained
   • 6 piecesfresh jalapeños, cored and sliced into 1/4" rings
   
2. 2

   Step 2: Set up breading station

   Arrange three shallow bowls: one with flour, one with beaten eggs, and one with panko. Working in batches, dredge pickle chips and jalapeño rings first in flour (shake off excess), then dip in egg, then press into panko to coat well. Place coated pieces on a tray while you finish the rest.

   For this step

   • 1/2 cupall-purpose flour
   • 2 largelarge eggs, beaten
   • 1 1/2 cupspanko breadcrumbs
   
3. 3

   Step 3: Air-fry until crisp

   Preheat the air fryer to 400°F (200°C). Lightly brush or spray both sides of the coated pickles and jalapeños with neutral oil and arrange in a single layer in the basket (do not overcrowd). Air-fry pickle chips 6–8 minutes and jalapeño slices 5–6 minutes, flipping once halfway through, until golden and crisp; cook in additional batches as needed.

   For this step

   • 2 tbspneutral oil (avocado or canola) for coating or cooking spray
   
4. 4

   Step 4: Make three quick dipping sauces

   While the bites air-fry, whisk together sauces: Creamy Pickle Ranch — combine 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon finely chopped reserved pickle chips and 1 tablespoon reserved brine; season to taste. Spicy Aioli — mix 1/4 cup mayonnaise with 1–2 tablespoons hot sauce. Sweet Honey Dip — stir 1/4 cup mayonnaise with 2 tablespoons honey until smooth. Chill briefly if desired.

   For this step

   • 3/4 cupmayonnaise
   • 1/2 cupsour cream
   • 2 tbsphot sauce (sriracha, Tabasco or similar)
   • 2 tbsphoney
   
5. 5

   Step 5: Serve the platter

   Arrange warm pickle chips and jalapeño slices on a platter with three small bowls of the sauces. Garnish with any extra chopped pickles or a sprinkle of chopped herbs if you like, and serve immediately so everything stays crisp.
   

1. Drain the pickle chips thoroughly on paper towels, reserving 1 tablespoon of pickle brine for the ranch dip. Pat both pickles and jalapeño rings dry — removing seeds from the jalapeños will reduce heat. If you want milder bites, split the jalapeños and remove membranes; keep them whole or halved for hotter bites.
2. Arrange three shallow bowls: one with flour, one with beaten eggs, and one with panko. Working in batches, dredge pickle chips and jalapeño rings first in flour (shake off excess), then dip in egg, then press into panko to coat well. Place coated pieces on a tray while you finish the rest.
3. Preheat the air fryer to 400°F (200°C). Lightly brush or spray both sides of the coated pickles and jalapeños with neutral oil and arrange in a single layer in the basket (do not overcrowd). Air-fry pickle chips 6–8 minutes and jalapeño slices 5–6 minutes, flipping once halfway through, until golden and crisp; cook in additional batches as needed.
4. While the bites air-fry, whisk together sauces: Creamy Pickle Ranch — combine 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon finely chopped reserved pickle chips and 1 tablespoon reserved brine; season to taste. Spicy Aioli — mix 1/4 cup mayonnaise with 1–2 tablespoons hot sauce. Sweet Honey Dip — stir 1/4 cup mayonnaise with 2 tablespoons honey until smooth. Chill briefly if desired.
5. Arrange warm pickle chips and jalapeño slices on a platter with three small bowls of the sauces. Garnish with any extra chopped pickles or a sprinkle of chopped herbs if you like, and serve immediately so everything stays crisp.