If you love that addictive vinegary crunch of a great chip and the zippy tang of your favorite pickles, these Dill Pickle Potato Chips are pure snack magic. With a bold punch of dill and pickle flavor (thanks to a super creative marinade), crunchy golden edges, and a hint of garlic, they’ll disappear in a flash every single time you make them!
Why You’ll Love This Recipe
- Big Dill Pickle Flavor: Soaking the potato slices in actual pickle juice and tossing with plenty of dried dill means every chip is bursting with pickle tang you can actually taste.
- Ultra Crisp, Never Greasy: These air-fried chips are just as crunchy as any store-bought snack, but without heavy oils — just pure potato, crisped to perfection.
- Ridiculously Simple: Only a handful of pantry staples and a quick marinade stand between you and the ultimate crave-worthy homemade potato chip.
- Perfect for Dipping or Snacking Solo: Enjoy them on their own or take them over the top with a cool, creamy ranch for the ultimate treat.
Ingredients You’ll Need
Part of what makes Dill Pickle Potato Chips so special is how simple – yet game-changing – the ingredient lineup is. Each element brings big flavor or the perfect texture, and together, they make this homemade snack taste like it came from your favorite deli.
- Russet Potato: The star of the show; russets are starchy and slice up beautifully thin for prime chip crispiness.
- Pickle Juice: Don’t toss that leftover brine! It infuses that unmistakable pickle zing right into every potato slice.
- Dried Dill: The classic pickle herb — use it twice for double the green, punchy flavor.
- Garlic Powder: Adds a subtle savory note that’s totally irresistible next to all that dill.
- Salt: Dial it in to your taste for a little extra punch (especially if your pickle juice isn’t very salty).
- Ranch Dressing (Optional): The ultimate cool, creamy dipper for your finished chips, if you’re going all out.
Variations
The best part about making Dill Pickle Potato Chips at home? You can totally customize! Whether you’re working with what’s in your fridge or tweaking the flavors for your family, there are endless ways to put your own twist on these ultra-crunchy chips.
- Spicy Pickle Chips: Add a pinch of cayenne, or use spicy pickle juice for a fiery twist that packs some heat.
- Garlic Lovers’ Version: Toss in extra garlic powder or swap in a little onion powder for an even bolder, more savory chip.
- Extra Herby: Sprinkle in chopped fresh dill or chives alongside the dried dill before air frying.
- Oven-Baked Crunch: No air fryer? Brush with just a touch of oil and bake at 400°F for that classic golden crispness.
How to Make Dill Pickle Potato Chips
Step 1: Slice the Potatoes Thinly
Start by rinsing your russet potato thoroughly since you’ll be keeping the skin on for extra crunch and color. Using a sharp knife or a mandolin (which makes it super easy!), slice the potato as thinly as possible—think classic chip thinness. The thinner, the crispier, so don’t be shy!
Step 2: Marinate in Pickle Juice and Dill
Place your sliced potatoes in a large bowl and pour the pickle juice right over top. Toss in 2 teaspoons of dried dill and stir so every slice soaks up that briny magic. Let the potatoes marinate for at least 1 hour (overnight is even better!), flipping them halfway so each piece gets extra pickle love.
Step 3: Season and Prepare to Air Fry
Drain your marinated potato slices and sprinkle them with the remaining teaspoon of dried dill, garlic powder, and salt. Give them a gentle toss until they’re evenly coated. This is where the magic happens and you really build that Dill Pickle Potato Chips flavor!
Step 4: Crisp Them Up in the Air Fryer
Preheat your air fryer to 400°F for 2–3 minutes. Arrange the potato slices in a single layer (no overlapping!) in the basket. Air fry for 14 to 20 minutes, shaking the basket halfway through, until chips are golden, crispy, and irresistible. You’ll likely need to cook in batches, but trust me, the wait is worth it!
Step 5: Serve and Dip… or Just Eat!
Once crispy and cooled just enough to grab, pile your Dill Pickle Potato Chips high in a bowl or platter. Serve with ranch for dipping if you want that extra tang, or let everyone enjoy these as the ultimate standalone snack.
Pro Tips for Making Dill Pickle Potato Chips
- Mandolin Magic: For the crispiest, most evenly cooked chips, use a mandolin slicer and aim for paper-thin slices—this makes all the difference!
- Marination Maximizer: Don’t skimp on marinating time; the longer your potatoes soak, the tangier and bolder the finished chips become.
- No Overlapping! Make sure potato slices aren’t piled up in the air fryer. Cook in batches for chips that are evenly crisp, never soggy.
- Quick Crisp-Up: If your chips start to lose their crunch, a quick zap back in the air fryer for 1-2 minutes at 350°F restores their snap like magic.
How to Serve Dill Pickle Potato Chips
Garnishes
For a fresh pop and gorgeous presentation, sprinkle hot, just-cooked Dill Pickle Potato Chips with an extra bit of dried dill or a handful of finely chopped fresh dill. If you want to kick up the flavor, a light dusting of smoked paprika or sea salt flakes adds even more crunch and color.
Side Dishes
These chips are dangerously snackable on their own, but they shine next to summer sandwiches, burgers, or a big, refreshing veggie platter. Try them alongside a dill pickle hummus or piled on a picnic plate for a savory, tangy upgrade to classic sides.
Creative Ways to Present
For a show-stopping snack board, build a “pickle-lover’s” platter with the chips front and center, surrounded by sliced pickles, olives, and your favorite dips. Or serve individual cones of chips at a party for a charming (and super munchable) appetizer everyone will rave about.
Make Ahead and Storage
Storing Leftovers
To keep Dill Pickle Potato Chips at their absolute best, store any leftovers in an airtight container at room temperature for up to three days. They’ll stay pretty crisp, but are truly unbeatable when freshly made!
Freezing
I don’t recommend freezing these chips, since their delicate crispness can turn chewy once frozen and thawed. For the best texture and flavor, make them fresh or store them at room temperature only as needed.
Reheating
If your chips do lose that telltale crunch, just pop them back in your air fryer at 350°F for a couple of minutes. They’ll revive beautifully and taste just as amazing as the day you made them!
FAQs
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Can I bake these chips if I don’t have an air fryer?
Absolutely! Bake your Dill Pickle Potato Chips at 400°F on a parchment-lined baking sheet. Add 1-2 tablespoons of oil if you’d like a little extra golden color and crispness. Flip them halfway through and keep a close eye, as oven times may vary, but expect about 17 minutes total.
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What’s the best way to slice the potatoes evenly?
Using a mandolin slicer guarantees those super thin, even slices that make the crispiest Dill Pickle Potato Chips. A sharp chef’s knife works too—just go slowly and aim for uniform thickness so everything cooks evenly.
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Do I need to peel the potatoes before slicing?
Nope! In fact, leaving the peel on adds extra fiber, flavor, and a gorgeous rustic look to your chips. Just be sure to scrub the potatoes well to remove any dirt before slicing.
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Can I use other types of potatoes for this recipe?
While russet potatoes are ideal thanks to their starchiness and thin skin, Yukon Golds or red potatoes work in a pinch. Just keep your slices thin and watch for doneness, as cooking times may vary slightly.
Final Thoughts
Ready to try a chip that’s wildly crunchy, boldly tangy, and guaranteed to wow every pickle lover? These Dill Pickle Potato Chips are my go-to snack for game days, picnics, and anytime cravings hit. I can’t wait for you to bite into that crackling, dill-packed goodness — give them a whirl and let your homemade chip adventure begin!
Print
Dill Pickle Potato Chips Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Air Frying
- Method: Air Frying
Description
These Dill Pickle Potato Chips are a tangy and flavorful snack that is perfect for pickle lovers. Thinly sliced russet potatoes marinated in pickle juice and dill, then air-fried to crispy perfection.
Ingredients
Potato Chips:
- 1 large russet potato
- 1.5 cups pickle juice
- 2 tsp dried dill, divided
- 1 tsp garlic powder
- 1/2 tsp salt (adjust to taste)
Optional:
- Ranch dressing for dipping
Instructions
- Slice Potatoes: Rinse and thinly slice the russet potato.
- Marinate Potatoes: In a bowl, mix sliced potatoes with pickle juice and 2 tsp of dried dill. Let marinate for 1 hour.
- Season Potatoes: Drain potatoes and toss with remaining dried dill, garlic powder, and salt.
- Air Fry: Preheat air fryer, then cook seasoned potato slices at 400F for 14-20 minutes until crispy.
- Serve: Enjoy with ranch dressing or on their own. Store leftovers in an airtight container.
Notes
- If you don’t have an air fryer, you can bake the chips in the oven at 400F for a crispy alternative.
- Leftover pickle juice can be used in recipes like Dill Pickle Hummus or Dill Pickle Pasta Salad.
- To maintain crispiness, reheat chips in the air fryer for a few minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 175 kcal
- Sugar: 2g
- Sodium: 780mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
