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Melt butter in a medium skillet over medium. Add panko, cook, stirring constantly, until lightly toasted, 3 to 5 minutes. Remove from the heat and stir occasionally, until cooled and golden brown, about 5 minutes. Set aside.
In a medium bowl, stir together sour cream, ranch mix, chopped pickles, pickle brine, and ½ cup of the toasted panko until combined. Top with pickle chips, fresh dill sprigs, black pepper, and remaining ¼ cup toasted panko. Serve with potato chips.