If you have read some of my other blog posts, you may know that I have a serious love for chips. When I go out to eat I will always choose a chip instead of fries if I can. So these homemade dill pickle chips are a play on the chips that you would get at a restaurant. I went with a dill pickle flavor because I have been seeing people use their leftover pickle juice in so many unique ways lately. So I was inspired to create a delicious recipe using my pickle brine. And this recipe did not disappoint.
I baked these delicious chips so that they would be a healthier version of a chip. And they still got nice and crispy and brown. Some of mine got very brown, but my husband and my boys love anything super crispy. So I always make sure that I make some extra crunchy. But if you do not like extra crunchy chips, I would suggest that you keep a careful eye on them during the last stage of cooking.
These tasty homemade dill pickle chips take a little bit of extra effort. Because in a regular sized oven you can only cook half of them at a time (two baking sheets). So to bake all of them it will take about 40 minutes. But they are so worth it! We ate ours dipped in blue cheese dip and it was absolutely delicious! You can serve yours with your favorite dip or just enjoy them all by themselves. And in my opinion these make a great side dish to just about anything.
Homemade Dill Pickle Chips
- 6 medium White Potatoes
- ¼ cup Pickle Juice
- 2 tsp Freeze Dried Dill
- 1 tsp Salt
- ¼ tsp Pepper
- Peel the potatoes, then slice thin with a mandolin. You should have about 6 cups of sliced potatoes. Rinse the potatoes and drain.
- In a medium bowl add all the ingredients and toss to combine. Let marinate for at least 30 minutes, tossing occasionally.
- Preheat oven to 400°F. For best results use a convection bake option.
- Place the potatoes in a fine mesh strainer and drain all the liquid out.
- Line two baking sheets with parchment paper. Then place the potatoes in a single layer on the baking sheets. This will only do half of the potatoes.
- Place in the oven for 10 minutes. Flip. Then return to the oven for 8-10 minutes. Watch closely so that they do not burn.
- Remove the chips from the baking sheets into a bowl.
- Repeat with the remaining potatoes.
- Serve with your favorite dip – ranch or blue cheese.
“Good and upright is the Lord; therefore He teaches sinners in the way. The humble He guides in justice, and the humble He teaches His way. All the paths of the Lord are mercy and truth, to such as keep His covenant and His testimonies.”