Cooking from Vegan MoFo: Dill Pickle Chips

These chips were amazing! They tasted like 'real' potato chips and would be able to satisfy any chip craving. However, I found it difficult to achieve that perfect balance of crispiness without over baking them. I used a mandolin to cut the potatoes. Next time I will use my knife and see if making slightly thicker chips makes it easier to bake them. 

 

Homemade Dill Pickle Potato Chips

6 Medium to Large Russet Potatoes

4 Cups Dill Pickle Brine (this is the juice Dill Pickles come in) 

2 teaspoons Fresh Dill Weed (diced)

1 Clove Garlic (minced) 

1 teaspoon Pickling Spices

3 teaspoons Dried Dill Weed

1 teaspoon Crushed Ground Black Pepper Corn

3 teaspoon Crushed Sea Salt

1/2 teaspoon Garlic Powder

Olive Oil Cooking Spray

Fill a large glass lasagna dish with Dill Pickle Brine, Fresh Dill Weed, Garlic and Pickling Spices. Gently stir until blended.
 

Thinly slice your potatoes diagonally to get the largest chips possible with a very sharp knife or mandolin. You want them to be around 1/8 of an inch thick. Place each slice immediately into the pickle brine. Once all your potato slices are in the brine, cover your dish with tin foil and refrigerated for an hour and half. Then pull out the dish and rotate your potato slices so that the ones that were at the bottom of the dish are now at the top. Put the dish back in the fridge for another hour and half. You'll notice that some of them have started to curl and that's OK. If you want your chips to have a somewhat strong Dill Pickle Flavor, repeat the process twice.
 

Heat oven to 425. Line a cookie sheet with foil and spray an even layer of cooking spray. Arrange your marinaded potato slices on the cookie sheet so none of them are touching in an even layer. Spray another even layer of cooking spray over the top.
 

Bake your chips for 5 to 8 minutes and then flip them. Put them back in the oven to bake for another 8 to 10 minutes. Pull them out of the oven when the chips are a light golden brown and they are crispy. Keep in mind the thinner your chips are sliced the quicker they will brown.
 

In a bowl, mix dried dill weed, black pepper, sea salt and garlic powder. When you pull the chips from oven they are really hot but they are also kinda fragile like store bought potato chips - so very gently move them to a wire rack to cool. Then take a slotted spoon and sprinkle the herb mix over the top of the warm chips before the oil cools to help attach the herbs to the chip. Let them cool to room temperature before gobbling them up by the handful!

Recipe is a Meet The Shannons original. Original post here.

 

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