Air Fryer Spicy Dill Pickle Chips
These crispy potato chips infused with dill pickle flavor are quick to prepare and perfect for any party or snack time.
Ingredients
Main Ingredients
- 1 medium russet potato (about 10 ounces), thinly sliced Use a mandoline for uniformity.
- 1 jar (16-ounce) juice from pickles Dill pickle brine is best.
- 1 tablespoon dried dill Divided; add half to soak and the rest after drying.
- 1.5 teaspoon extra virgin olive oil A neutral oil is fine.
- 0.5 teaspoon kosher salt
- 0.25 teaspoon garlic powder
- 0.125 teaspoon cayenne pepper Increase to taste for more heat.
Optional Serving
- 1 serving Greek Yogurt Ranch Dip For serving.
Instructions
Preparation
- Thinly slice the potato (about 1/16-inch thick). Place slices in a large bowl.
- Pour the pickle juice over the potato slices. Add 1 tablespoon of the dried dill and stir to coat. Let sit for 1 hour, stirring occasionally so all slices get brined.
- After marinating, drain the potatoes in a colander and pat thoroughly dry with paper towels.
- In the bowl, toss the drained potatoes with the olive oil, kosher salt, garlic powder, cayenne, and the remaining 1 teaspoon dried dill.
Cooking
- Arrange potato slices in a single layer in the air fryer basket. Cook in batches if needed to avoid crowding.
- Air fry at 325°F (163°C) for about 20 minutes, tossing every 5-7 minutes for even browning.
- The chips should be golden and crisp at the edges when done.
Serving
- Serve hot with Greek Yogurt Ranch Dip, if you like.
Notes
For a lighter snack, keep them plain. Optional dips include tzatziki or herbed sour cream. Store leftovers in an airtight container for up to 3 days; re-crisp in the air fryer or oven.