Name: Dehydrated Pickle Chips
Prep time: 15 min
Cook time: PT-486642H3M
Total time: PT-486642H3M
Cuisine: American
Ingredients: 4-6 large pickles (sliced into thin chips); 1 tablespoon sea salt; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried dill (optional)

Dehydrated pickle chips are a fun and delicious snack that brings together the tangy, briny goodness of pickles with the satisfying crunch of chips. These chips are perfect for anyone who loves the sharp, vinegary taste of pickles but is looking for a more convenient, on-the-go way to enjoy them. Once dehydrated, the pickle chips maintain their zesty flavor while offering a light, crispy texture that is just irresistible.

Why You’ll Love This Recipe

I absolutely love this recipe because it transforms my favorite snack, pickles, into a crunchy, flavorful chip that’s perfect for munching. Not only are these pickle chips incredibly easy to make, but they are also a healthier alternative to traditional chips. Dehydrating the pickles preserves their flavor while removing moisture, which helps the chips last longer without refrigeration. Plus, the tangy and salty flavor of the pickles intensifies as they dry out, making each bite a burst of savory goodness.

Ingredients

4-6 large pickles (sliced into thin chips)
1 tablespoon sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried dill (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Begin by slicing the pickles into thin rounds, making sure each slice is even to ensure they dehydrate uniformly.
Place the pickle slices on a paper towel or clean cloth, patting them dry to remove any excess moisture.
Sprinkle sea salt, garlic powder, onion powder, and dried dill (if using) over the pickle slices, gently tossing them to coat each slice evenly.
Arrange the pickle slices in a single layer on the dehydrator trays. If you’re using a dehydrator, set it to 135°F and let it run for about 8-10 hours. Check the chips after 8 hours, and if they’re not fully crispy, continue drying for an additional 1-2 hours.
If you’re using an oven, preheat it to its lowest setting (around 170°F) and place the pickles on a baking sheet lined with parchment paper. Bake for 2-3 hours, flipping the pickle chips halfway through to ensure they dry evenly.
Once the pickle chips are crispy and completely dehydrated, let them cool before storing them.

Servings and Timing

Servings: This recipe makes around 4 servings of pickle chips, depending on the size of your pickles and the thickness of your slices.
Time: The total preparation and dehydration time is around 8-10 hours, depending on the method used and the size of the pickle slices.

Variations

Spicy Pickle Chips: For an extra kick, I love to add some cayenne pepper or red pepper flakes to the seasoning mix. This gives the chips a zesty heat that really complements the sourness of the pickles.
Sweet Pickle Chips: If you prefer a sweeter taste, I’ll sometimes add a small amount of brown sugar or honey to the seasoning mix. This balances out the sourness with a subtle sweetness.
Herbed Pickles: Adding extra herbs like thyme or rosemary to the seasoning can create a more complex, aromatic flavor profile for the chips.

Storage/Reheating

Once the pickle chips are fully dehydrated and cooled, I store them in an airtight container or zip-top bag. If stored properly, these chips can last for up to a few weeks in a cool, dry place. I make sure they stay sealed tight to avoid moisture from getting in, which can cause them to lose their crispiness.

If the pickle chips lose their crunch over time, I’ll reheat them in the oven at a low temperature (around 170°F) for 10-15 minutes to bring back their crispness.

FAQs

How do I know when the pickle chips are fully dehydrated?

The pickle chips are done when they are completely crispy and there’s no moisture left in them. If you bend a chip and it’s still flexible, they need more time in the dehydrator or oven.

Can I use store-bought pickles for this recipe?

Yes! You can use any type of pickles for this recipe. I personally prefer dill pickles, but sweet or bread-and-butter pickles work well too, depending on your taste.

Can I make these pickle chips without a dehydrator?

Yes, an oven works just as well. Just make sure to use the lowest heat setting and keep an eye on the chips, flipping them as needed to ensure they dry evenly.

Can I store these pickle chips for a long time?

As long as they are fully dehydrated and stored in an airtight container, these pickle chips can last for a few weeks. You can also store them in the fridge if you want them to last longer.

What should I do if my pickle chips are too salty?

If you find that your pickle chips are too salty, next time I recommend reducing the amount of salt or using a less salty variety of pickles. You can also rinse the pickle slices before drying them to remove some of the salt.

Conclusion

Dehydrated pickle chips are a fantastic, crunchy snack that satisfies my cravings for something tangy and salty, but with a healthy twist. This recipe is easy to follow and gives me a fun way to enjoy pickles in a whole new form. Whether I want to try a spicy version or keep it simple with just the classic dill flavor, these pickle chips never disappoint. Plus, the fact that they last for weeks makes them perfect for meal prep or stocking up on snacks for the future!