Hello pickle fans! Today we have a fun recipe for you to make your very own savory pickle flavored potato chips. Bake ’em or fry ’em – either way turns out crispy and dillicious. This recipe is heavily inspired by a post from Meet The Shannons. We jacked up the ingredients and added a couple unique twists. This is a fun one to experiment with based on how much dill and spiciness you’re looking for. I’m a huge fan of heat and ranch dressing, so I threw in some green chili ranch seasoning I found at the local grocery store. Try ranch dressing powder along with something spicy as a substitute (though the spicy brine made these very hot as is).
- 2 large russet potatoes
- 2 Tbs pickling spices
- 2 garlic cloves
- 1/2 a jar of pickle brine (we used spicy pickle brine and it turned out great)
- Enough water to cover the potatoes (one pickle jar full of water in our case)
- 1 cup white wine vinegar
- 2 Tbs dried dill
- A couple handfuls of fresh dill (not pictured)
- 2 Tbs salt (not pictured)
Step 1: Prepare the ingredients
- Slice the potatoes as thin as possible
- Press or chop the garlic
Step 2: Make the marinade
- Fill a large bowl with pickle brine, water and vinegar
- Add pickling spice, garlic and fresh dill
- Add potatoes, cover bowl, and refrigerate for 3-4 hours
Step 3: Prepare the potato slices to be cooked
- Fill a bowl with olive oil
- Dip the potato slices in the bowl of olive oil
- Remove from oil and arrange potato slices in a single layer on a cooking sheet (with aluminum foil covering the pan if desired)
Step 4: Cook the chips
- Preheat the oven to 425 degrees
- Bake chips for 3-5 minutes, flip the chips and bake for 3-5 more minutes. You may need to adjust the cooking time depending on your tater width.
- Once chips are golden brown on both sides, remove from oven and add ranch powder, salt and dried dill.
Step 5: Time to eat
The chips will be very hot, so be careful. Once cool enough to pick up, enjoy!
Bonus cooking method:
Pan fry the chips for roughly 5 minutes per side. Produces a crispier chip and seemed to be a little easier to fine tune. We don’t have a deep fryer, which would probably make the most chip-like chip. Someone please try a deep fryer and let us know how it goes!
Let us know if you tried this recipe and how it worked out for you. Happy eating!