How to Make Dill Pickle Potato Chips

It seems like every chip brand has come up with its own take on dill pickle potato chips—they’re definitely one of the most popular pickle-flavored foods! We get it: the flavor of vinegary dill pickles combined with salty, crunchy chips—our mouths are watering at the thought! Now it’s time to make a batch at home.

How to Make Dill Pickle Potato Chips

Nancy Mock for Taste of Home

Citric acid gives the chips a vinegar-like tanginess. You can find it with canning supplies at stores. The optional nutritional yeast adds a savory note to the chips. The recipe makes about 5 servings.

Ingredients

• 2 russet potatoes, peeled
• 2 tablespoons vegetable oil
• 2 tablespoons dill weed
• 1-1/4 teaspoons salt
• 3/4 teaspoon garlic powder
• 3/4 teaspoon sugar
• 3/4 teaspoon citric acid
• 1/4 teaspoon onion powder
• 1/4 teaspoon black pepper
• Optional: 1/2 teaspoon crushed nutritional yeast

Directions

Step 1: Slice and soak potatoes

Nancy Mock for Taste of Home

Pour cold water into a medium bowl. Thinly slice (about 1/8 to 1/16 inch) the peeled potatoes using a mandoline (an essential air fryer accessory) or a sharp knife, and immediately drop them in the cold water. Soak the potato slices in cold water for 20 minutes, then drain. Pour cold water over the potatoes twice, swishing them around each time, then drain.

Step 2: Dry and oil the slices

Lay the potato slices out on a paper towel-lined baking sheet and pat them dry. Wipe the water bowl clean, then add the vegetable oil. Add the potato slices and gently toss them until coated in oil.

Step 3: Make the spice blend

Nancy Mock for Taste of Home

Stir together the dill weed, salt, garlic powder, sugar, citric acid, onion powder, pepper and nutritional yeast in a small bowl. Transfer the spice blend to a shallow plate or pie dish—this is where you’ll coat the chips.

Step 4: Air fry the chips

Nancy Mock for Taste of Home

Preheat your air fryer to 360°F. Arrange a layer of oiled potatoes on the tray inside the basket. Depending on the size of your air fryer, you may need to do this in batches. Fry the potatoes for about 15-16 minutes, pausing two to three times during the cycle to shake and turn the chips. The finished chips will be crisp and browned.

Editor’s Tip: Don’t have an air fryer? No problem. Heat 1-1/2 in. oil to 375° in a cast-iron skillet. Fry potatoes in batches until golden brown, 3-4 minutes, stirring frequently.

Step 5: Coat in spice

Nancy Mock for Taste of Home

Use tongs to move the hot chips to the plate with the spice blend. Use a spoon or rubber spatula to gently toss the chips and spices together. Transfer the chips to a serving bowl. Continue frying and coating the chips until they’re all done. Serve the chips immediately.

How to Store Homemade Chips

Let the chips cool completely before transferring them to an airtight storage container. Be careful—warm chips will become soggy if sealed up. Store them at room temperature for several days.

When you’re in the mood for original-flavored chips, check out our favorite potato chips.