Directions
- 1Thinly slice a russet potato using a mandoline slicer.
- 2Marinate the potato slices in dill pickle juice and 1 tablespoon of dried dill for about an hour.
- 3Pat the potato slices dry with a paper towel.
- 4Toss the potato slices with olive oil, remaining dill, garlic powder, salt, and cayenne pepper.
- 5Air fry the seasoned potato slices at 325°F until golden brown and crispy, tossing every few minutes.
Ingredients
- 1 medium russet potato
- 1 16-oz jar dill pickle juice
- 1.083 tablespoons dried dill
- 1.5 teaspoons olive oil
- 0.5 teaspoons kosher salt
- 0.25 teaspoons garlic powder
- 0.25 teaspoons cayenne pepper
Equipment
air fryermandoline slicerbowl
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