Ingredients
3 large potatoes, thinly sliced
1/4 cup dill pickle juice
Instructions
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Slice the potatoes thinly using a mandolin or sharp knife.
3. In a large bowl, toss the potato slices with dill pickle juice and let them sit for 15 minutes, ensuring they’re well coated.
4. Arrange the slices in a single layer on the prepared baking sheet.
5. Bake for 20-30 minutes or until crispy and golden brown, flipping them halfway through.
6. Let them cool slightly on a wire rack for maximum crispness before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔪 Use a mandolin for consistent, thin slices to ensure even cooking.
🤏 Toss the slices periodically while soaking to ensure all are well-coated with flavor.
🌡️ Adjust baking time based on your oven’s efficiency to avoid burning the chips.
- Prep Time: 10 minutes
- Soaking Time: 15 minutes
- Cook Time: 20-30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 1g
- Sodium: 120mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg