Slice the large pickles diagonally into 1/4" thick slices. Place between layers of paper towels and pat dry.

In a shallow bowl, beat the eggs until smooth. In a resealable bag, add the Panko bread crumbs, Parmesan and dill weed and shake until well combined.

In batches of 4-5 pieces, dip the pickle slices into the egg mixture, being sure to remove any excess egg and then toss in the Panko mixture.

Add half of the coated pickle chips into the Airfryer and bake for 8-10 minutes on the highest temperature. Remove from the Airfryer and add the remaining pickle chips and bake for 8-10 minutes. Serve immediately with zesty ranch for dipping.

NOTE: If you own a larger XL Airfryer, you can cook all the chips in one batch.