Name: Crunchy Air Fryer Stuffed Pickles – Snack Time Fun!
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: Large dill pickles; Cream cheese, softened; Shredded cheddar cheese; Ranch seasoning mix; Toasted pecans or almonds, finely chopped; Panko breadcrumbs; Melted butter; Optional: diced jalapeños for added heat

Crunchy Air Fryer Stuffed Pickles are the ultimate savory snack—tangy dill pickles filled with a creamy, cheesy mixture and topped with a golden, crispy coating. These air-fried bites are fun to make and even more fun to eat. Whether it’s game day or just snack time, this recipe always brings the crunch.

Crunchy Air Fryer Stuffed Pickles – Snack Time Fun!

Why I Love This Recipe

I love this recipe because it’s quick, easy, and delivers big flavor in a small package. The contrast of the warm cheesy filling with the cool, tangy pickle is addictive, and the crispy breadcrumb topping finishes it off perfectly. Making them in the air fryer keeps them lighter and super convenient—no messy oil or deep frying needed.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Large dill pickles
Cream cheese, softened
Shredded cheddar cheese
Ranch seasoning mix
Toasted pecans or almonds, finely chopped
Panko breadcrumbs
Melted butter
Optional: diced jalapeños for added heat

Directions

Prep the pickles: I slice the pickles in half lengthwise and use a spoon to scoop out the seeds, making a little boat for the filling.
Make the filling: I stir together the cream cheese, shredded cheddar, ranch seasoning, chopped toasted nuts, and jalapeños if I’m using them.
Stuff the pickles: I press the filling into each hollowed-out pickle half, packing it in gently so it stays in place.
Add the crunchy topping: I combine panko breadcrumbs with melted butter in a shallow bowl, then press the stuffed side of each pickle into the breadcrumbs to coat.
Air fry: I preheat the air fryer to 375°F (190°C), place the pickles stuffed-side up in the basket without overlapping, and cook for 8–10 minutes until golden and crispy on top.
Serve: I let the pickles cool for a minute or two, then serve them with dipping sauces like ranch, chipotle mayo, or spicy mustard.

Servings and Timing

This recipe makes about 12 stuffed pickle halves.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

Spicy option: I add extra jalapeños or a pinch of chili flakes to the cheese filling for some heat.
Cheese swap: I switch out the cheddar for pepper jack, smoked gouda, or mozzarella depending on my mood.
Nut-free version: If I’m skipping the nuts, I add extra shredded cheese or even chopped green onions for flavor and texture.

Storage and Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I pop them in the air fryer at 350°F (175°C) for 3–5 minutes to get them crispy again.
I don’t recommend freezing, as the pickles tend to get soggy when thawed.

FAQs

Can I make these ahead?

Yes, I prepare them up to the air frying step and store them in the fridge. When I’m ready, I just air fry and serve fresh.

What kind of pickles should I use?

Large dill pickles work best—they’re sturdy, tangy, and have enough room for stuffing.

Can I use gluten-free breadcrumbs?

Absolutely. I substitute regular panko with gluten-free breadcrumbs or even crushed rice crackers.

Do I have to use an air fryer?

If I don’t have an air fryer, I bake them in a preheated oven at 400°F (200°C) for about 15–20 minutes until crispy.

What dips go best with these?

I love serving them with ranch, garlic aioli, spicy mayo, or even a drizzle of hot honey for something different.

Conclusion

Crunchy Air Fryer Stuffed Pickles are the kind of snack that hits all the right notes—salty, creamy, crispy, and a little tangy. They’re easy to customize, super fun to eat, and always disappear fast. Whether I’m feeding a crowd or treating myself, this recipe never fails to deliver on flavor and crunch.