Side Dish: Canada – Central Canada – Dill Pickle Potato Chips

Serving Size: 6

Approximate Time

Prep 30 min

Cook 4 min

Total 35 min

Ingredients

- 1.5 lb (680 g) russet potatoes, scrubbed (approx. 3 medium)
- 4 cups (960 ml) neutral oil for frying (vegetable or canola)
- 1 tbsp (8 g) cornstarch (optional, for extra crisp)
- 1 tsp (5 g) kosher salt, plus more to taste for finishing
- 2 tbsp (6 g) dried dill weed
- 1 tbsp (15 g) onion powder
- 1 tbsp (9 g) garlic powder
- 1 tsp (4 g) citric acid (for tang) OR 1 tbsp (15 ml) distilled white vinegar (use one method)
- 1/2 tsp (2 g) granulated sugar
- 1/4 tsp (0.5 g) ground black pepper (optional)
- 2 tbsp (30 ml) dill pickle brine (optional, for wet seasoning alternative)
- Fresh dill sprigs for garnish (optional)

Instructions

Short Description:
Crisp, thinly fried potato chips tossed in a tangy dill-pickle seasoning blend that highlights dill, vinegar tang, and savory onion-garlic notes — a flavour profile popularized by Ontario snack brands.

Regional Notes:
This Ontario variation emphasizes a bright dill-and-vinegar tang often achieved with citric acid or pickle brine alongside dried dill, reflecting the province's fondness for commercial dill-pickle seasonings. Unlike a plain salted chip, the seasoning here is pronounced and tart, mirroring the regional snack trend in Central Canada.

1. Prep potatoes: Using a mandoline or very sharp knife, slice potatoes paper-thin, about 1/16 inch (1.5 mm). Place slices in a large bowl of cold water as you work to remove surface starch.
2. Rinse and soak: Transfer slices to a second bowl of fresh cold water and soak 10–15 minutes to further reduce starch; this improves crispness.
3. Dry thoroughly: Drain potatoes and spread in a single layer on clean kitchen towels or paper towels. Pat completely dry — moisture will cause oil splatter and prevent crisping.
4. Optional dusting: If using, sprinkle cornstarch over the dry slices and toss gently until lightly dusted; this yields extra-crispy chips.
5. Heat oil: In a deep heavy pot or Dutch oven, add oil to a depth of 2–3 inches (5–7.5 cm). Heat to 350–375°F (175–190°C) and stabilize the temperature with a thermometer.
6. Fry in batches: Fry potato slices in small batches (do not overcrowd) until golden and crisp, about 2–4 minutes per batch depending on thickness. Stir gently to separate slices. Maintain oil between 350–375°F (175–190°C).
7. Drain: Use a slotted spoon to transfer chips to a wire rack set over a baking sheet or to paper towels. Immediately sprinkle lightly with kosher salt while still hot.
8. Make seasoning: While chips fry, combine dried dill, onion powder, garlic powder, citric acid (or if using vinegar method, leave citric acid out and prepare to use vinegar/brine in step 10), sugar, and black pepper in a small bowl; mix well.
9. Season dry method: If using the dry seasoning, place hot chips in a large bowl, sprinkle the seasoning mixture over them while tossing gently so seasoning adheres to hot oil on the chips. Taste and adjust salt or dill level.
10. Season brine method (alternative): If preferring the brine approach common in some Ontario snack styles, lightly mist or toss hot chips with 2 tbsp (30 ml) pickle brine (or a mixture of 1 tbsp (15 ml) white vinegar + 1 tbsp (15 ml) water) — do this sparingly so chips do not become soggy — then immediately toss with a reduced dry seasoning (omit citric acid, use 1 tbsp (8 g) dried dill + 1/2 tbsp (7.5 g) onion powder + 1/2 tbsp (4.5 g) garlic powder + pinch sugar and salt).
11. Cool and serve: Let chips cool completely on a rack to finish crisping. Serve at room temperature garnished with fresh dill sprigs if desired. Store leftovers in an airtight container for up to 2 days (best the same day).