Vegan Gluten-Free Air-Fried Pickles
A 20-minute, crowd-pleasing appetizer! These are a lightened up version of well-known and loved, fried pickles!
Servings 4
Calories 264kcal
Cost $15
Equipment
- 1 knife
- 2 small bowls
Ingredients
Air-Fried Pickles
- 6 whole pickles sliced I use Manhattan style kosher dill pickles
- 1 cup aquafaba liquid from can of chickpeas
- 1 cup breadcrumbs of choice
Hemp Seed Ranch
- ½ cup hemp seeds
- ¾ cup water
- 1 lemon juiced
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 2 teaspoon dried dill
Instructions
Air-Fried Pickles
- Preheat the air-fryer to 400 degrees F.
- Slice pickles about ½ inch thick each.
- Using two small bowls, add aquafaba to one bowl and breadcrumbs the other. This will form your assembly line.
- Dip each pickle slice in aquafaba first then in the breadcrumbs. Coat evenly. Place pickles on a plate or on parchment paper.
- Add the pickles into the air-fryer and cook for 6-8 minutes or until golden brown.
- Enjoy!
Hemp Seed Ranch
- Add all ranch ingredients to a high-speed blender and blend until smooth.
Notes
- Once they’re done in the air-fryer, gently add them to a plate and serve! Handle them gently otherwise the breading will fall off!
- You may have to cook them in two batches depending on if they all fit in the air-fryer basket at once or not!
- Feel free to spray a little olive oil on them if you want them extra crispy.
- When you strain the chickpeas and save the aquafaba for this recipe, save the chickpeas for later or make Crispy Chickpea Nuggets or Vegan Chickpea Brownies!
- Oven Method: Bake in the oven on parchment paper at 475 degrees F for 25 minutes or until golden brown and crispy!
Nutrition
Calories: 264kcal | Carbohydrates: 25g | Protein: 13g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 2g | Sodium: 214mg | Potassium: 120mg | Fiber: 3g | Sugar: 2g | Vitamin A: 167IU | Vitamin C: 15mg | Calcium: 104mg | Iron: 5mg
