Photo by: Brandon Bales
These pickle chips are the best snack.
The secret to good potato chips is to keep a close eye on them in the oven. As long as they’re sliced to roughly the same thinness, they should all cook at the same rate. Check at around 15 minutes to make sure they’re not burning, and flip them when the underside is golden.
2 russet potatoes, thinly sliced
2 c. pickle brine
2 tbsp. olive oil
1 tbsp. freshly chopped dill, plus more for garnish
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. crushed red pepper flakes (optional)
Freshly ground black pepper
Ranch dressing, for dipping
place sliced potatoes in a large bowl and add enough pickle brine to completely submerge them. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 3 hours.
Preheat oven to 400º. When potatoes are done marinating, drain and pat completely dry, then place in a large bowl. Add oil, dill, garlic powder, onion powder, and crushed red pepper flakes to bowl and toss to coat potatoes. Season with salt and pepper.
Lay potatoes in an even layer on a large baking sheet, making sure none are overlapping. Bake, flipping halfway through, until tender on the inside, and crisp and golden on the outside, about 40 minutes. Garnish with more dill and serve with ranch dressing.