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Dill pickle potato chips Recipe

American · Snack · 35 min total

Crispy homemade potato chips infused with tangy dill pickle flavor, perfect for snacking or as a side dish.

Ingredients

• 2 large russet potatoes (about 1.5 lbs)
• 1/2 cup dill pickle juice
• 2 tablespoons vegetable oil
• 1 teaspoon dried dill weed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Wash and scrub potatoes; slice thinly (1/8 inch) using a mandoline or sharp knife. Place slices in a bowl and cover with cold water; soak for 10 minutes to remove excess starch. Drain and pat dry thoroughly.
2. In a large bowl, whisk together pickle juice, oil, dill, garlic powder, salt, and pepper. Add potato slices and toss to coat evenly. Let marinate for 5 minutes.
3. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
4. Arrange potato slices in a single layer on prepared baking sheets, avoiding overlap. Brush or drizzle any remaining marinade over slices.
5. Bake for 15-20 minutes, rotating pans halfway through, until chips are golden brown and crispy. Watch closely to prevent burning.
6. Remove from oven and let cool on baking sheets for 5 minutes; chips will continue to crisp. Serve warm or at room temperature.

Tips

• For extra crunch, use a dehydrator at 135°F for 4-6 hours instead of baking.
• Store in an airtight container at room temperature for up to 3 days.
• Adjust pickle juice amount to taste; more juice gives stronger flavor but may require longer baking.

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