Start by draining the dill pickle chips thoroughly. Pat them dry with paper towels to remove excess moisture.
In one bowl, place the white whole wheat flour. In a second bowl, whisk together the egg and water until combined. In a third bowl, combine the whole wheat breadcrumbs, panko breadcrumbs, paprika, Italian seasoning, kosher salt, and cayenne pepper.
Take each pickle chip and first dredge it in the flour, shaking off any excess. Then dip it into the egg mixture, allowing any extra to drip off. Finally, coat the pickle in the breadcrumb mixture, pressing gently to ensure it adheres well.
Preheat your air fryer to 375°F (190°C) for about 5 minutes.
Once preheated, arrange the coated pickle chips in a single layer in the air fryer basket. Air fry for about 10-12 minutes, flipping halfway through, until they are golden and crispy.
Remove them from the air fryer and sprinkle with a little extra kosher salt if desired. Serve hot with Greek Yogurt Ranch Dip on the side for dipping!
