Comfort Food
Homemade Potato Chips (Dill Pickle Flavor)
Prep
10 minutes
Cook
30 minutes
Yield
3 -4
These delicious dill pickle flavor homemade potato chips are so easy you'll never want to buy chips at the store again.
If there is one thing that I cannot put down it’s potato chips. They are just so salty, crunchy, and perfect when you’re craving a savory snack. Obviously, we all know potato chips aren’t really “healthy” by any means, but this homemade potato chips recipe uses real, whole ingredients to make delicious dill pickle-flavored chips that satisfy all your cravings.
Why you’ll love these homemade potato chips:
- Customizable: Not a fan of dill pickle? No problem! You can eat these just with salt, or come up with your own flavor combinations
- Healthier: Store-bought chips are often full of ingredients you can’t pronounce, but these bad boys are made with ingredients you likely will have on hand
- Easy: Prep these homemade potato chips in 10 minutes, and let your oven do the rest
Ingredients:
Potatoes: For this recipe, I used russet potatoes as they give you that golden brown color due to the high starch content. They make the perfect potato for chips!
Pickle Juice: This is a great recipe to whip up when you finish a jar of pickles. Instead of wasting all that delicious pickle juice, use it to make these chips.
How to make homemade potato chips:
- Add the thinly sliced potatoes to a large bowl with the pickle juice and 2 tbsp fresh dill, making sure the potatoes are fully submerged. Cover the bowl with plastic wrap and marinate the potato slices for an hour on the counter (room temperature).
- While the potatoes are marinating, make the ranch dip by blending all of the ranch dip ingredients together in a food processor or blender until smooth and creamy. Adjust seasoning with more salt and pepper if desired.
- After the potatoes have marinated for an hour, preheat the oven to 425F and line a baking sheet with parchment paper.
- Drain the potatoes and pat the potatoes as dry as you can get them. Add potatoes to a large bowl or to the parchment paper lined sheet pan and add olive oil, garlic powder, salt, pepper, and dill. Toss the potatoes to coat them well and spread them out onto the baking sheet, try to keep the slices from overlapping too much.
- Bake for 25-35 minutes, flipping halfway through until golden brown and starting to crisp. Serve with ranch dip of your choice (recipe above or your own dip).
Expert Tips & FAQ:
Should you dry potatoes before making chips? Usually it’s recommended that you soak your sliced potatoes before baking them. For this recipe, I soaked them in pickle juice instead of water for the added flavor. Pat them dry so they can achieve maximum crispness.
Is it cheaper to make potato chips at home? In this economy, probably! But not only is it less expensive, you can also personalize them, and feel good about them being healthier and less processed than their store-bought counterparts.
How long will homemade potato chips stay fresh? Store in a zip-lock bag or a sealed container for up to 5 days at room temperature.
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Homemade Potato Chips (Dill Pickle Flavor)
Ingredients
- 2 russet potatoes (about 3/4 lb), sliced thin
- 2-3 cups juice from a dill pickle jar
- 2 tbsp chopped fresh dill
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tbsp dried dill
- 1 1/2 tbsp olive oil
Ranch Dip
- 1/2 cup plain greek yogurt
- 2 tbsp lemon juice
- 2 tbsp minced fresh dill
- 2 tbsp minced fresh chives
- 1/2 tbsp nutritional yeast
- 1/4 cup mayonnaise
- 2 garlic cloves
- 1 tsp salt
- 1/4 tsp pepper
- 1/8 tsp onion powder
Instructions
- Add the thinly sliced potatoes to a large bowl with the pickle juice and 2 tbsp fresh dill, making sure the potatoes fully submerged. Cover the bowl with plastic wrap and marinate the potato slices for an hour on the counter (room temperature).
- While the potatoes are marinating, make the ranch dip by blending all of the ranch dip ingredients together in a food processor or blender until smooth and creamy. Adjust seasoning with more salt and pepper if desired.
- After the potatoes have marinated for an hour, preheat the oven to 425F and line a baking sheet with parchment paper.
- Drain the potatoes and pat the potatoes as dry as you can get them. Add potatoes to a large bowl or to the parchment paper lined sheet pan and add olive oil, garlic powder, salt, pepper and dill. Toss the potatoes to coat them well and spread out onto the baking sheet, try to keep the slices from overlapping too much.
- Bake for 25-35 minutes, flipping halfway through until golden brown and starting to crisp. Serve with ranch dip of your choice (recipe above or your own dip).
Video
Notes
- This is a great way to use pickle juice from a finished jar of pickles! Other juices you can use if needed is juice from an olive jar or even pepperoncini peppers.
