These crispy, crinkly Air Fryer Pickle Potato Chips are a fun twist on a favorite snack. Add cayenne pepper to make them spicy, enjoy them as a side…or just munch them right out of your air fryer basket!
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Dill pickle flavored everything, please!
For my fellow dill pickle lovers (have you made your own Refrigerator Pickles yet?), it’s time to think beyond cucumbers! Dill pickle is a fun and surprising flavor to try with other foods, starting right here with these crispy potato chips.
I love making Air Fryer Potato Chips, because they give me that irresistibly crispy experience with very little oil required. I used it as the base for this recipe, then spiced it up (literally) with garlic powder, onion powder, and a hit of cayenne.
For real-deal pickle flavor, the potato slices marinade in pickle juice for at least 1 hour. It does double duty of adding that signature pickle tang and softening the potato slices just enough so they cook and crisp evenly.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Potato. Russet potatoes are the best for making into chips!
- Pickle Juice. Store-bought or you can pour off the brine from your refrigerator pickles.
- Seasonings. Dill, salt, garlic powder, and cayenne.
- Olive Oil. Essential for crisping the chips.
- Greek Yogurt Ranch Dip. For dipping!
How to Make Dill Pickle Potato Chips in the Air Fryer
Cut the Potato. Scrub it, dry it—I like to leave the skin on—and cut it as thin as you possibly can. I find that this is very difficult to do with a knife, so I recommend using a mandoline or waffle slicer.
Soak the Potatoes. Combine the potatoes, pickle juice, and dill in a bowl. Let this sit for an hour.
Drain, Dry, and Season. Remove the potatoes from the brine and dry them on paper towels. Dry the bowl too, then add the potatoes back with the seasonings, remaining dill, and oil.
Air Fry. Place the potatoes in your air fryer basket and cook at 325 degrees F for about 20 minutes, tossing frequently for even cooking. (You’ll need to do at least two batches, depending on the size of your air fryer.) ENJOY!
More Highly Snackable Air Fryer Recipes
Air Fryer Spicy Dill Pickle Chips
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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 ½ teaspoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper increase to 1/4 teaspoon for super spicy chips
- Greek Yogurt Ranch Dip optional for serving
Instructions
- Scrub and dry the potato, then with a mandoline, cut into paper-thin slices (1/4 inch or thinner). For a crinkle cut, use a waffle slicer like this.
- Arrange the potatoes in a large bowl. Pour the pickle juice over the top. Add 1 tablespoon dill, then stir to coat. Marinade for 1 hour, stirring a few times throughout to coat.
- Drain the potatoes, spread into paper towels, and pat as dry as possible. Wipe out the bowl, then return the potatoes to it. Toss with the oil, salt, garlic powder, cayenne, and remaining 1 teaspoon dill.
- Spread the potatoes in the bottom of your air fryer basket in an even layer so that you have no more than two layers of potatoes overlapping (I cooked mine in two batches). Air fry at 325°F for 20 minutes, until the potatoes are dark golden at the edges and crisp, tossing them with tongs every 5 to 7 minutes so they cook evenly. If some chips finish earlier than others, remove them to a plate as they are ready. Repeat with remaining potatoes.
Notes
- Nutritional information was calculated without pickle juice.
- Store leftovers airtight at room temperature. Rewarm in the air fryer at 325°F.
Nutrition
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