Ingredients
For the Baked Pickles:
- 6 pickles (sliced into spears)
- ½ cup almond flour
- ¼ cup arrowroot starch
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 egg (whisked)
- 1 tbsp avocado oil
For the Dill Aioli:
- ½ mayo of choice (see notes)
- 1 tsp dried dill (or 2 tsp of fresh)
- 1 small garlic clove (minced)
- 1 tsp lemon juice
- ¼ tsp sea salt
Instructions
- Mix Dry Ingredients: In a medium bowl, combine the almond flour, arrowroot starch, garlic powder, and onion powder. Stir until well mixed.
- Whisk the Egg: In another bowl, whisk an egg until it's nice and smooth.
- Prep the Pickles: First, dip each pickle slice into the whisked egg, ensuring it's fully coated. Then, dredge it in the almond flour mixture. Ensure each slice is well-coated with the dry mix for the ultimate crispy finish.
- Air Fry: Arrange the coated pickle slices in a single layer in the air fryer basket. You should do this in batches, depending on the size of your air fryer. Drizzle the avocado oil over the pickles evenly.
- Cooking Time: Set your air fryer to 400°F and cook for about 10-15 minutes. Halfway through, flip the pickles to ensure they're getting crispy on both sides.
- Make the Dill Aioli: While the pickles are air frying, let's prepare the aioli. Combine the mayo, dill, minced garlic, lemon juice, and sea salt in a small bowl. Mix well until smooth. Taste and adjust seasoning if necessary.
- Serving: Once the pickles are done, let them cool for a minute or two (if you can wait that long!). Serve them hot with the dill aioli on the side for dipping.
Notes
Mayo of Choice: You can use any mayo you like for this recipe. There are several great options out there, including avocado oil mayo and a vegan-based mayo, ideally made with grapeseed oil over canola.
Adjust Cooking Time: Depending on your air fryer model and the thickness of your pickle slices, cooking time might vary. Keep an eye on them to ensure they don't burn.