Description
This Air Fryer Spicy Dill Pickle Chips recipe transforms thinly sliced russet potatoes into crispy, tangy, and flavorful chips infused with dill and a kick of cayenne pepper. Marinated in pickle juice for an extra burst of pickle flavor, these chips are a healthier alternative to traditional fried snacks, boasting a satisfying crunch thanks to air frying.
Ingredients
Scale
Potato Marinade
- 1 medium russet potato (about 10 ounces), thinly sliced
- Juice from 1 (16-ounce) jar of pickles
- 1 tablespoon dried dill
Seasoning
- 1 teaspoon dried dill
- 1 ½ teaspoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- â…› teaspoon cayenne pepper (increase for more heat)
Optional
- Greek Yogurt Ranch Dip, for serving
Instructions
- Marinate Potatoes: Place the thinly sliced potatoes into a bowl. Pour the pickle juice over them, then add 1 tablespoon of dried dill. Stir well to ensure all slices are coated evenly. Allow the potatoes to marinate for 1 hour, stirring occasionally to promote even flavor absorption.
- Season Potatoes: After marinating, drain the potatoes thoroughly and pat them dry to remove excess moisture. Toss the potatoes with the extra virgin olive oil, kosher salt, garlic powder, cayenne pepper, and the remaining 1 teaspoon of dried dill, ensuring all pieces are well seasoned.
- Air Fry: Arrange the seasoned potato slices in a single layer within the air fryer basket. If necessary, cook in batches to avoid overcrowding. Set the air fryer to 325°F (163°C) and cook for 20 minutes, tossing the chips every 5 to 7 minutes to achieve an even, golden brown, and crispy texture.
- Serve: Once cooked to perfection, serve the spicy dill pickle chips hot alongside Greek Yogurt Ranch Dip if desired for a creamy complement to the tangy, spicy chips.
Notes
- Make sure to pat potatoes dry after marinating to achieve maximum crispness.
- Adjust cayenne pepper according to your preferred spice level.
- Cooking in batches prevents overcrowding in the air fryer, ensuring chips crisp evenly.
- Russet potatoes are best for crispiness but Yukon Gold can be an alternative.
- Leftovers can be stored in an airtight container for up to 2 days but are best enjoyed fresh.
