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Crispy Oven Baked Potato Chips with Dill Pickle Ranch
Ingredients
¼ cup mayo
¼ cup sour cream
1 tbsp dill pickle juice brine
1 tsp Smak Dab Hot and Sweet Dill or White Wine Herb Mustard
½ tsp dried dill
½ tsp onion powder
½ tsp garlic powder
¼ tsp kosher salt
Freshly ground black pepper
Directions
Thinly slice 2-3 large potatoes into coins and place into a bowl
Pour over dill pickle juice brine, about 1 tsp dried dill and refrigerate for 2-4 hours
Drain the potatoes and pat dry with a towel
Line a baking sheet with parchment paper and arrange the coins in an even layer
Drizzle lightly with olive oil and toss to evenly coat. Sprinkle lightly with kosher salt and bake at 425 for 20-25 minutes until crispy and golden brown
For dip, combine everything into a bowl and mix well. Serve with potato chips!
