Packaged dill pickle chips are officially a thing of the past.
It only takes one hour and a handful of ingredients to throw together this herby take on the savory favorite. For an even fry, use a mandolin on the potatoes to slice into even segments. And, using your thermometer, make sure to adjust heat while cooking to maintain 320°F as best as you can. We’ll give this the same slogan as the packaged chips of the past we once loved: “we bet you can’t eat just one.”
How to Make It
- Vegetable oil, for frying
- 3 Russet potatoes, about 2.5 lbs, scrubbed
- 1 tsp kosher salt
- 1 ½ cups sour cream
- 3 tbsp finely chopped cornichons, plus extra for garnish
- 1 tbsp finely chopped dill, plus extra for garnish
- 1 small garlic clove, grated
- ½ tsp kosher salt
- Freshly ground black pepper
- In a large, heavy pot fitted with a candy thermometer, pour a 2-inch depth of vegetable oil. Place over medium heat until it registers 320°F. Line two wire racks with paper towel. Set aside.
- Meanwhile, to make the dip, combine sour cream with cornichons, dill, garlic, and salt in a medium bowl. Season with freshly ground pepper. Scrape into a serving bowl, then cover and refrigerate until ready to serve.
- For the chips, thinly slice potatoes into ⅛-inch thick rounds, then add to a large bowl. Cover potatoes with cold water, gently swirling to separate slices. Drain well, then cover again with water, repeating three or four more times, draining until the water runs clear. Arrange slices in a single layer on a clean kitchen towel. Pat completely dry, then transfer to a baking sheet.
- Working in five or six batches, carefully lower potatoes into heated oil. Fry, turning often with a spider or slotted spoon, until chips are deeply golden-brown and crisp, about 6 to 8 minutes. Remove to prepared racks to drain, seasoning with salt in between batches.
- To serve, place chilled dip on a large platter. Top with cornichon slices and dill. Arrange chips around dip. Serve immediately.
How to Store It
Dip can be made ahead and refrigerated in an airtight container for up to a week. Chips can be made ahead and stored at room temperature in an airtight container for up to 2 days.