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