Ingredients:

  • 16 oz jar dill pickle slices, drained
  • 1/4 cup tapioca starch or arrowroot powder
  • 1 cup pork rinds, crushed into fine crumbs
  • 1/2 cup super-fine almond flour
  • 2 large eggs, beaten
  • 1 tbsp avocado oil spray
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp dried dill weed
  • 1/4 tsp black pepper, freshly cracked

Instructions:

  1. Drain the pickles and spread them in a single layer on a double thickness of paper towels. Place another towel on top and press firmly. Let them sit for 5 minutes to remove all residual brine for better adhesion.
  2. Set up a dredging station with three shallow bowls. Bowl 1: Tapioca starch. Bowl 2: Beaten eggs. Bowl 3: Crushed pork rinds, almond flour, garlic powder, onion powder, smoked paprika, cayenne pepper, dried dill, and black pepper.
  3. Coat each dried pickle slice in the tapioca starch (the 'Dry-Lock' layer), then dip into the beaten egg, shaking off any excess.
  4. Press the egg-washed pickles into the pork rind and almond flour mixture, ensuring a heavy, even coating on all sides.
  5. Preheat the air fryer to 400°F (200°C). Arrange the pickles in a single layer in the air fryer basket, ensuring they do not touch to allow for optimal airflow.
  6. Mist the pickles with avocado oil spray. Air fry for 10 minutes, flipping halfway through and spraying the other side, until the crust is mahogany-colored and crispy.