Preheat oven to 450°F. Whisk the ranch dressing packet, buttermilk, mayo, and chipotle in a bowl. Cover and chill until ready to use.
Place the flour, salt, and pepper in one shallow bowl, the eggs in a second bowl, and the chips in a third.
Dip the pickles in the flour, then the egg, then the chips, pressing so the chips adhere to the pickles.
Arrange on a large baking sheet, leaving a little room between coated pickles, and bake until golden and toasty, 11 to 12 minutes. Serve with the chipotle ranch dressing.
10 minutes | Serves about 3 cups
40 minutes | Serves 4
1 hour 10 minutes | Serves 10-12 as an appetizer