These delicious dill pickle flavor homemade potato chips are so easy you'll never want to buy chips at the store again.
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GET THE RECIPE
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
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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.
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After the potatoes have marinated for an hour, preheat the oven to 425F and line a baking sheet with parchment paper.
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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.
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Toss the potatoes to coat them well and spread out onto the baking sheet, try to keep the slices from overlapping too much.
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Bake for 25-35 minutes, flipping halfway through until golden brown and starting to crisp. Serve with ranch dip of your choice.
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