Homemade Potato Chips (Dill Pickle Flavor)
Ingredients
The chips
-
2
pieces
russet potatoes (about ¾ lb), sliced thin
-
2-3
cups
juice from a dill pickle jar
-
2
tbsp
chopped fresh dill
-
1
tsp
salt
-
½
tsp
pepper
-
½
tbsp
dried dill
-
1½
tbsp
olive oil
The ranch dip
-
½
cup
plain Greek yogurt
-
2
tbsp
lemon juice
-
2
tbsp
minced fresh dill
-
2
tbsp
minced fresh chives
-
½
tbsp
nutritional yeast
-
¼
cup
mayonnaise
-
2
cloves
garlic
-
1
tsp
salt
-
¼
tsp
pepper
-
⅛
tsp
onion powder
Instructions
- Marinate sliced potatoes in a bowl with pickle juice and fresh dill for 1 hour.
- Prepare the ranch dip by blending all dip ingredients until smooth.
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Drain and dry the potatoes, then toss with olive oil, garlic powder, salt, pepper, and dill.
- Spread the potatoes on the baking sheet and bake for 25-35 minutes, flipping halfway through.
Nutrition Facts (estimated)
Servings
3-4
Calories
300
Total fat
17.9g
Total carbohydrates
32.6g
Total protein
7.2g
Sodium
1277.4mg
Cholesterol
10.4mg
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