Step 1

Preheat the air fryer to 390 degrees.

Step 2

In a small bowl beat together egg and coconut milk.

Step 3

In a separate bowl, mix the almond flour along with the rest of the seasonings including the nutritional yeast.

Step 4

Place the 2 cups of pickles on a paper towel and pat dry. Dip each pickle slice in the egg wash, then the almond flour mixture until each pickle is completely coated.

Step 5

Working in 2 batches, place the pickle slices n the air fryer in a single layer at 390 degrees F and cook for 8-10 minutes or until golden brown.

Step 6

Serve with my Boom Boom Fry Sauce.

Step 7

Place 1 cup of mayo in a jar and add in the rest of the ingredients to the mayo base and mix together with a spoon. This sauce will last a week in the fridge.