DIY Pickle Chips

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).

Ingredients

• 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!