Air Fryer Spicy Dill Pickle Chips Recipe
Introduction
These Air Fryer Spicy Dill Pickle Chips are a tangy and crispy snack that combines the bright flavor of dill pickles with a spicy kick. Perfect for a quick treat or a party appetizer, they’re easy to make and delightfully addictive.
Ingredients
- 1 medium russet potato (about 10 ounces; look for a long, slender one if possible)
- Juice from 1, 16-ounce pickle jar
- 1 tablespoon plus 1 teaspoon dried dill, divided
- 1 1/2 teaspoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper (increase to 1/4 teaspoon for super spicy chips)
- Greek Yogurt Ranch Dip (optional for serving)
Instructions
- Step 1: Scrub and dry the potato thoroughly. Using a mandoline, slice the potato into paper-thin slices (1/4 inch or thinner). For a crinkle cut, use a waffle slicer if you have one.
- Step 2: Place the potato slices in a large bowl. Pour the pickle juice over them and add 1 tablespoon of dried dill. Stir to coat, then let the potatoes marinate for 1 hour, stirring occasionally.
- Step 3: Drain the potato slices and spread them onto paper towels. Pat as dry as possible to remove excess moisture. Wipe out the bowl, then return the potatoes to it.
- Step 4: Toss the dried potato slices with the olive oil, kosher salt, garlic powder, cayenne pepper, and the remaining 1 teaspoon of dill.
- Step 5: Arrange the seasoned potatoes in the bottom of your air fryer basket in an even layer, making sure no more than two layers overlap. You may need to cook in batches.
- Step 6: Air fry at 325°F (163°C) for 20 minutes. Toss the chips with tongs every 5 to 7 minutes to ensure even cooking. Remove chips as they become golden and crisp, then repeat with any remaining slices.
Tips & Variations
- For extra crunch, make sure to dry the potato slices thoroughly before air frying.
- Adjust cayenne pepper to control the spice level to your liking.
- Serve with a cool Greek Yogurt Ranch Dip to balance the spicy heat.
- Try using sweet potatoes or Yukon gold potatoes for a different flavor twist.
Storage
Store leftover chips in an airtight container at room temperature for up to 1 day to maintain crispness. If they soften, reheat briefly in the air fryer at 325°F for 3 to 5 minutes to restore crunch. Avoid refrigerating as moisture can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought dill pickle juice?
Yes, store-bought pickle juice works perfectly for marinating the potato slices and infusing that classic dill flavor.
What if I don’t have an air fryer?
You can bake these chips on a baking sheet at 375°F (190°C) for about 25-30 minutes, flipping halfway through, but air frying gives a crispier texture with less oil.
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Air Fryer Spicy Dill Pickle Chips Recipe
- Total Time: 1 hour 30 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
Crispy and flavorful Air Fryer Spicy Dill Pickle Chips are a delicious snack made from thinly sliced russet potatoes marinated in pickle juice and seasoned with dill, garlic, and cayenne pepper. These chips are air fried to golden perfection, delivering a crunchy texture and a spicy, tangy kick. Perfect for serving with a creamy Greek Yogurt Ranch Dip, they make a healthier, tasty alternative to traditional fried chips.
Ingredients
Potato Chips
- 1 medium russet potato (about 10 ounces; preferably long and slender)
- Juice from 1, 16-ounce jar of pickles
- 1 tablespoon dried dill
- 1 teaspoon dried dill (divided)
- 1 1/2 teaspoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper (increase to 1/4 teaspoon for super spicy chips)
Optional Dip
- Greek Yogurt Ranch Dip (for serving, optional)
Instructions
- Prep Potato: Scrub and dry the russet potato thoroughly. Using a mandoline slicer, cut the potato into paper-thin slices, approximately 1/4 inch or thinner. For a crinkle effect, use a waffle slicer.
- Marinate: Place the potato slices in a large bowl and pour the pickle juice over them. Add 1 tablespoon of dried dill and stir well to coat all slices evenly. Let the potatoes marinate for 1 hour, stirring occasionally to ensure even flavor absorption.
- Drain and Season: After marinating, drain the potato slices and spread them on paper towels. Pat dry as much as possible to remove excess moisture. Wipe out the bowl used earlier, return the potato slices to it, then toss with 1 1/2 teaspoons extra-virgin olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon garlic powder, 1/8 teaspoon cayenne pepper, and the remaining 1 teaspoon dried dill.
- Air Fry: Arrange the seasoned potato slices in an even layer in the bottom of your air fryer basket, ensuring no more than two layers of overlapping slices. You may need to cook in batches. Air fry at 325°F (163°C) for 20 minutes. Toss the chips with tongs every 5 to 7 minutes for even cooking. Remove chips that finish earlier to a plate to prevent overcooking.
- Serve: Once all batches are cooked to a dark golden and crisp texture around the edges, serve immediately. Optionally pair with Greek Yogurt Ranch Dip for a creamy contrast to the spicy, tangy chips.
Notes
- Using a mandoline slicer ensures even, thin slices for uniform cooking and crispiness.
- Marinating the potato slices in pickle juice adds tangy flavor and helps enhance the chip’s crisp texture.
- Patting the potatoes dry after marinating is crucial to preventing sogginess during air frying.
- Cooking in batches with minimal overlapping layers yields best results for crisp chips.
- Adjust cayenne pepper quantity to control spiciness according to your preference.
- Store leftover chips in an airtight container to maintain crispness.
- For gluten-free and vegetarian-friendly snack option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Air Frying
- Cuisine: American
Keywords: air fryer, pickle chips, spicy chips, dill pickle chips, healthy snack, air fryer snacks, potato chips, homemade chips, gluten free snacks, tangy chips
