Keto Fried Pickles
Crispy, golden fried dill pickle chips in a crunchy almond flour and pork rind crust, served with cool ranch dip. At just 3.1g net carbs per serving and ready in 30 minutes, they're the keto party snack that disappears first.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
These crispy keto fried pickles deliver all the tangy, salty, deep-fried crunch of the classic bar snack with none of the wheat flour. A two-ingredient almond flour and pork rind crust does the heavy lifting, and a cool ranch dip makes them downright addictive.
Ingredients
- 16 oz jar dill pickle chips (about 32 chips), drained
- 2/3 cup superfine almond flour
- 1 cup crushed pork rinds (about 1.5 oz)
- 1/3 cup grated parmesan cheese
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 2 large eggs
- 1.5 cups avocado oil or refined coconut oil, for frying
- 1/3 cup keto ranch dressing, for serving
Instructions
- 1
Spread the drained pickle chips on a clean kitchen towel or paper towels and pat them very dry on both sides. Removing surface moisture is the key to a crust that sticks and stays crunchy.
- 2
Set up two shallow bowls. In the first, whisk the eggs. In the second, combine the almond flour, crushed pork rinds, parmesan, paprika, garlic powder, onion powder, and black pepper.
- 3
Working a few at a time, dip each pickle chip into the egg, let the excess drip off, then press it into the breading mixture, coating both sides firmly. Set the breaded chips on a plate.
- 4
Heat the oil in a deep skillet over medium-high until it reaches 350°F (a breadcrumb should sizzle immediately). Fry the pickle chips in batches for 1.5 to 2 minutes per side, until deep golden and crisp. Don't crowd the pan.
- 5
Transfer the fried pickles to a wire rack or paper-towel-lined plate to drain. Let them rest 1 to 2 minutes so the crust sets, then serve hot with keto ranch dressing.
Tips & notes
- For an air-fryer version, spritz the breaded chips with avocado oil and air-fry at 400°F for 8 to 10 minutes, flipping halfway. They'll be a touch less crunchy but lighter.
- These are best eaten fresh and hot. Leftovers soften in the fridge but can be re-crisped in a 375°F oven or air fryer for 4 to 5 minutes.
- Make sure your pork rinds are plain (no sugar-coated BBQ varieties) and check your ranch dressing label for hidden sugar to keep the carb count accurate.
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Frequently asked questions
- How many carbs are in keto fried pickles?
- Each serving has just 3.1g net carbs (5.3g total carbs minus 2.2g fiber), along with 285 calories, 13g protein, and 24g fat. This recipe makes 4 servings, so a batch totals about 12.4g net carbs.
- What can I use instead of pork rinds?
- You can swap the crushed pork rinds for an equal amount of extra almond flour plus a few tablespoons of grated parmesan, but pork rinds give the best crunch and stay crispier. Crushed cheese crisps also work well.
- Can I make these ahead for a party?
- Bread the pickle chips up to a few hours ahead and refrigerate them on a tray, then fry just before serving for maximum crunch. Fried pickles soften quickly, so frying fresh is best, though a quick reheat in the air fryer revives them nicely.
