"Skip the store-bought dill pickle-flavored potato chips and make these irresistible and crispy homemade chips made with leftover Bubbies Kosher Dill Pickle brine instead."
Ingredients
2 cups vegetable oil (for frying)
3 Russet potatoes
3 cups of Bubbies naturally fermented pickle brine, or naturally fermented sauerkraut brine
1 tablespoon apple cider vinegar
Fresh dill, finely chopped
Salt for shaking
Thinly slice potatoes and place in large bowl. Soak slices in Bubbies Kosher Dill Pickle and apple cider vinegar overnight.
In a fryer or a deep pot, heat vegetable oil on medium-high. Take approximately 6 slices out of the brine at a time and pat dry as much as you can. Drop them into hot frying oil and cook until brown and crispy.
Remove from oil and drop into a paper grocery bag with a large paper towel inside of it. Add a dash of fresh dill and salt, hold bag closed, and shake vigorously. Repeat until all chips have been fried.