Homemade Dill Pickle Potato Chips (Air Fryer)
Pickle lovers will go crazy for these homemade dill pickle potato chips that are a crispy and tangy snack that is healthier than the store-bought chips (totally oil-free!)
Servings: 4 servings
Calories: 103kcal
Equipment
- Air Fryer
Ingredients
- 1 large russet potato
- 1.5 cups pickle juice
- 3 teaspoon dried dill (split - 2 teaspoon and 1 tsp)
- 1 teaspoon garlic powder
- ½ teaspoon salt adjust for salt preference
- ranch dressing optional for dipping
Instructions
- Start by rinsing the outside of your potatoes. Carefully slice your potatoes into thin pieces (as thin as you can make them) with either a sharp knife or mandolin.1 large russet potato
- In a large bowl pour pickle juice over sliced potatoes. Add in 2 teaspoon of dried dill. Gently mix until all pieces are coated.Allow to marinate for 1 hour (overnight if you can), flipping halfway through to ensure all potatoes get some marinade.1.5 cups pickle juice, 3 teaspoon dried dill
- Drain potatoes. Sprinkle another teaspoon of dried dill, garlic powder, and salt over the potato slices and gently toss until evenly coated.1 teaspoon garlic powder, ½ teaspoon salt
- Preheat your air fryer for 2-3 minutes at 400F. Place potato slices evenly in the basket without overlap. Cook potato slices for 14-20 minutes, shaking halfway through, until browned and crispy to your liking.*You may have to cook multiple batches depending on the size of your air fryer.You can easily throw your chips back in the air fryer for 1-2 min if you want to warm them back up and restore crispness.
- Enjoy with ranch dipping sauce or on their own.Store in an airtight container at room temperature for up to 3 days. If potatoes start to lose their crispiness, add them back to the air fryer for a few minutes.ranch dressing
Notes
Other tips:
- No air fryer? No problem. You can try baking these in the oven. You may want to add 1-2 tablespoon of oil to help them crisp in the oven but it is optional. Bake at 400F for 10 min, then flip and bake for another ~7 min until crispy and browned (watch closely so they don't burn). Let cool for 5 minute before eating.
- Leftover pickles and juice? Try make my creamy Dill Pickle Hummus or this refreshing Dill Pickle Pasta Salad! If you're a pickle lover, you will GO CRAZY for these recipes!
- Storage: You can store leftovers in an air tight container for 1-2 days but they will be the CRISPIEST the day of. If they lose their crispiness, pop them back in the air fryer at 350 F for a few minutes to regain crispy texture.
- Dipping sauce: I love this non-dairy ranch from Follow Your Heart or a healthier vegan ranch version from my own site!
Nutrition
Calories: 103kcal | Carbohydrates: 24g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.003g | Sodium: 1628mg | Potassium: 419mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 1mg