Let me guess – you’re a pickle fanatic? Well, same here! Imagine combining your love for pickles and chips into one super snack. That’s right, homemade dill pickle chips are where it’s at. I’m talking about crispy, tangy perfection with all the flavors of your favorite pickle jar but in snackable chip form. You’ll never look at store-bought chips the same way again after you try these!
What Are Dill Pickle Chips?
Homemade dill pickle chips recipe is exactly what they sound like – potato chips seasoned with the flavors of dill pickles. Think tangy vinegar, garlic, and a touch of dill herb, all packed into a crispy chip. They’ve got that perfect balance of salty, sour, and crunchy, which makes them impossible to resist. You can find them in major brands like Lay’s or kettle-cooked versions for an extra-crunchy bite. Oh, and did I mention they make the best sandwich sidekick? Seriously, a turkey sandwich with these chips? Game over.
Ingredients for Homemade Dill Pickle Chips
- 2 large potatoes (Russet or Yukon Gold work best)
- 2 tbsp olive oil
- 1 tbsp vinegar (for that tangy punch)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried dill
- Salt (to taste)
- Fresh dill (optional, for garnish)
How To Make Dill Pickle Chips
- Prep the potatoes: Wash your potatoes well (no need to peel) and slice them thin – like as-thin-as-possible thin. Use a mandoline if you’ve got one.
- Marinate in pickle flavor: Toss your potato slices with olive oil, vinegar, garlic powder, onion powder, dried dill, and a healthy sprinkle of salt. Let them sit for about 15 minutes to soak up all that dill-pickle goodness.
- Bake: Spread the slices in a single layer on a parchment-lined baking sheet. Bake at 375°F for 20-25 minutes or until they’re golden and crispy. Flip them halfway through so they get that perfect crunch on both sides.
- Cool and crunch: Let your chips cool slightly on a wire rack before devouring them. Sprinkle fresh dill on top for extra pickle flavor if you’re feeling fancy.
How to Use Dill Pickle Chips
So, sure, they’re great straight from the bag. But if you want to get a little extra, try these ideas:
- Crushed as a topping: Sprinkle them on mac and cheese or casseroles for a crunchy, zesty layer.
- In burgers: Add them inside your burger for that extra pickle kick without the pickle drip. (You know the one.)
- Mix them into popcorn: Yep, you read that right. Dill pickle chips mixed with popcorn for your next movie night? Chef’s kiss.
You won’t believe how easy it is to make homemade baked dill pickle potato chips. Plus, you’ll impress everyone when you whip these out at your next party. Crunchy, salty, with that tangy pickle punch – basically, the snack of dreams.
Quick Cooking Recipe
- Preparation Time: 15 minutes
- Cooking Time: None
- Inactive Time: 5 minutes (for chilling if needed)
- Total Time: 20 minutes
Author: Jen Sharpin | So Damn Delish
Yield: Serves 6-8
Discover the ultimate Homemade Dill Pickle Chips! These crunchy, tangy snacks are perfect for serving alongside your favorite sandwiches or burgers. They are easy to make and pack a zesty punch in every bite!
Ingredients
- 2 cups of sliced cucumbers (thinly sliced)
- 1 cup of white vinegar
- 1/2 cup of water
- 2 cloves garlic (smashed)
- 1 tablespoon of dill seeds or fresh dill
- 1 teaspoon of sugar
- 1 teaspoon of kosher salt
- 1/2 teaspoon of mustard seeds (optional)
- 1/4 teaspoon of crushed red pepper flakes (optional, for a spicy kick)
Instructions
- Prepare the Brine: In a small saucepan, combine the vinegar, water, garlic, dill, sugar, salt, mustard seeds, and red pepper flakes. Bring to a simmer over medium heat until the sugar and salt dissolve, then remove from heat and let cool slightly.
- Slice the Cucumbers: While the brine is cooling, slice the cucumbers into thin rounds (about 1/8 inch thick).
- Combine Ingredients: Place the cucumber slices in a glass jar or container. Pour the slightly cooled brine over the cucumbers, making sure they are fully submerged. Seal the jar tightly.
- Chill and Serve: Let the pickle chips chill in the refrigerator for at least 30 minutes, or up to 24 hours for maximum flavor. These pickles will get better the longer they sit.
- Enjoy!: Serve these crunchy dill pickle chips as a side to sandwiches, burgers, or even as a snack on their own!
Tips
- Quick Cooling: If you're short on time, place the brine in the fridge for 5-10 minutes to cool faster.
- Make Ahead: You can make a larger batch and store them in the refrigerator for up to two weeks!
- Extra Crunchy: For even crunchier pickles, use pickling cucumbers, which are firmer than standard cucumbers.
Enjoy! And when you’re done, check out more fun, easy, and crazy-delish recipes on So Damn Delish.
Print
Homemade Dill Pickle Chip: Crunchiest and Easiest
- Prep Time: 15 minutes
- Inactive Time: 5 minutes (for chilling if needed)
- Cook Time: None
- Total Time: 20 minutes
- Yield: Serves 6-8 1x
- Category: Snacks & Apps
Description
You won’t believe how easy it is to make this dill pickle chips. You’ll impress everyone at your next party with this homemade chip recipe from So Damn Delish!
Ingredients
- 2 cups of sliced cucumbers (thinly sliced)
- 1 cup of white vinegar
- 1/2 cup of water
- 2 cloves garlic (smashed)
- 1 tablespoon of dill seeds or fresh dill
- 1 teaspoon of sugar
- 1 teaspoon of kosher salt
- 1/2 teaspoon of mustard seeds (optional)
- 1/4 teaspoon of crushed red pepper flakes (optional, for a spicy kick)
Instructions
- Prepare the Brine: In a small saucepan, combine the vinegar, water, garlic, dill, sugar, salt, mustard seeds, and red pepper flakes. Bring to a simmer over medium heat until the sugar and salt dissolve, then remove from heat and let cool slightly.
- Slice the Cucumbers: While the brine is cooling, slice the cucumbers into thin rounds (about 1/8 inch thick).
- Combine Ingredients: Place the cucumber slices in a glass jar or container. Pour the slightly cooled brine over the cucumbers, making sure they are fully submerged. Seal the jar tightly.
- Chill and Serve: Let the pickle chips chill in the refrigerator for at least 30 minutes, or up to 24 hours for maximum flavor. These pickles will get better the longer they sit.
- Enjoy!: Serve these crunchy dill pickle chips as a side to sandwiches, burgers, or even as a snack on their own!
Notes
- Quick Cooling: If you're short on time, place the brine in the fridge for 5-10 minutes to cool faster.
- Make Ahead: You can make a larger batch and store them in the refrigerator for up to two weeks!
- Extra Crunchy: For even crunchier pickles, use pickling cucumbers, which are firmer than standard cucumbers.
