Instructions:
- Preheat oven to 425°F (220°C). Line two large baking sheets with parchment paper and place a wire rack on top of each sheet.
- Thoroughly drain the pickle chips/spears. Lay them out on several layers of paper towels and gently pat them bone dry.
- Set up the three dredging stations: Bowl 1 with flour, salt, and pepper. Bowl 2 with the lightly beaten eggs. Bowl 3 with panko, smoked paprika, garlic powder, and cayenne (if using).
- Working in small batches, dredge each pickle: Coat thoroughly in flour, shake off excess. Dip in egg wash, letting excess drip off. Press firmly into the panko mix until fully coated.
- Place the coated pickles on the prepared wire racks, ensuring they are not touching. Lightly spritz or brush the tops of the pickles generously with cooking spray or olive oil.
- Place the racks in the refrigerator for 15 minutes to allow the coating to adhere properly.
- Bake for 10–12 minutes. Carefully flip each pickle, lightly spray the second side with oil/spray, and return to the oven to bake for another 5–8 minutes, until deeply golden brown and crisp.
- While pickles bake, whisk together the Greek yogurt, mayonnaise, chives, parsley, dill, lemon juice, and seasonings for the dip. Taste and adjust seasoning as needed. Chill until ready to serve.
- Remove pickles from the oven and let cool slightly on the rack for 5 minutes before serving immediately with the Zesty Herb Ranch Dip.