Crispy Dehydrated Pickle Chips
Ways to Use Dehydrated Pickle Chips
- Snack: Enjoy straight from the jar for a tangy crunch.
- Garnish: Top burgers, hot dogs, sandwiches, or grain bowls.
- Mix-ins: Crush into dips like ranch, sour cream, hummus, or cheese spreads.
- Cooking: Add to soups, stews, or casseroles for extra flavour.
- On the go: Great for camping or portable snacks.
FAQ
Can I use sweet pickles?
Sure, but the chips will be sweeter than the tangy version.
Can I dehydrate in a microwave?
Not recommended, the microwave will effect the texture. Low, slow heat works best for crisping.
How long do they last?
Stored in a cool, dry place in an airtight container, they’ll stay crisp for several weeks.
Crispy Dehydrated Pickle Chips
These crispy dehydrated pickle chips are one of those snacks you don’t think you’ll be obsessed with… until you are. They’re crispy, salty, and packed with bold pickle flavour. I started making them just to avoid wasting leftover pickle slices… now I make them on purpose. Toss a few on sandwiches, crumble into dips, or just eat them straight by the handful. Seriously, make a double batch, they disappear fast!
Equipment
- Mandoline / Slicer optional
- food dehydrator optional
Ingredients
- ½ jar sour dill pickles or your favorite variety
- garlic powder onion powder, dill weed, or pickle dust, optional
Instructions
- Drain the pickles and save the brine (great for cocktails or marinades!).
- Slice into thin rounds or strips, about 1/8”–1/4” thick. Thinner slices = crispier chips.
- Sprinkle lightly with garlic powder, onion powder, dill, or pickle seasoning. (Whatever your heart desires)
- Toss gently to coat.
Food Dehydrator Method
- Arrange the pickle slices in a single layer on the dehydrator trays, making sure they do not overlap.
- Set the dehydrator to 125°F (52°C) and dry for 8–12 hours, or until the slices are completely crisp.
- Drying time may vary depending on slice thickness and moisture content.
- Once done, let the chips cool completely before storing in an airtight container.
Oven Method
- Preheat oven to 170°F (77°C) or your lowest setting.
- Line a baking sheet with parchment paper, or place a cooling rack on top. Arrange pickle slices in a single layer so they aren’t touching.
- Bake for 4–6 hours, flipping halfway through. Check every 30 minutes toward the end to ensure they crisp without burning.
- Remove from oven and let cool completely.
- Store in an airtight container, or enjoy immediately as a crunchy snack!
Notes
- Make sure you slice pickles evenly for consistent crisping.
- Thinner slices will crisp faster; thicker slices may take longer and stay slightly chewy.
- Adjust seasonings to your taste, garlic, onion, dill, or pickle spice all work well
- Save leftover pickle brine for cocktails, marinades, or salad dressings.
- Let chips cool completely before storing to keep them crisp.
- Transfer to an airtight container or glass jar; they’ll stay crunchy for several weeks.
Tried this recipe?
Mention @thewifewiththeknife or tag #wifewiththeknife
Mention @thewifewiththeknife or tag #wifewiththeknife
