Spicy Dill Pickle Chips
Enjoy a healthier and crunchy version of spicy dill pickle chips made in the air fryer. A perfect snack for any occasion!
Ingredients
For the pickle chips
- 1 medium russet potato (about 10 ounces), thinly sliced Ensure uniform thickness for even cooking.
- 1 jar juice from 1 (16-ounce) jar of pickles Use the juice for marinating.
- 1 tablespoon dried dill, divided 1 tablespoon for marinating, reserve 1 teaspoon for seasoning.
- 1.5 teaspoons extra virgin olive oil Use for tossing the potato slices.
- 0.5 teaspoon kosher salt Adjust according to taste.
- 0.25 teaspoon garlic powder Adds flavor to the chips.
- 0.125 teaspoon cayenne pepper Increase for extra heat.
For serving
- Greek Yogurt Ranch Dip Optional, for serving.
Instructions
Preparation
- Place sliced potatoes in a bowl. Pour pickle juice over the potatoes, add 1 tablespoon of dill, and stir to coat. Marinate for 1 hour, stirring occasionally.
- Drain the potatoes and pat them dry. Toss them with olive oil, salt, garlic powder, cayenne pepper, and the remaining dill.
Cooking
- Arrange potatoes in a single layer in the air fryer basket (cook in batches if needed).
- Air fry at 325°F (163°C) for 20 minutes, tossing every 5-7 minutes, until golden brown and crispy.
Serving
- Serve hot with Greek Yogurt Ranch Dip, if desired.
Notes
These chips are best served immediately after cooking while they're still hot and crispy. If you have leftovers, allow the chips to cool completely and store them in an airtight container in the refrigerator for up to 2-3 days. Reheat in the air fryer for a few minutes to restore their crispiness before serving again. Consider adjusting spices and experimenting with other potato varieties for variations.