Cut the pickles diagonally into ¼" thick slices. Put them between layers of paper towels and pat until they get dry.
Take a bowl, scramble the eggs until they get smooth. In a resealable bag, add the bread crumbs, Parmesan and dill weed and shake until they get combined.
Serve right after you are completely done. You can use any dip you fancy.
If you own a larger XL Airfryer, you can cook all the chips in one batch.