Let’s Make A Dill

Although — I admit it — I use my dehydrator more for beef jerky than for anything else, I do use it for other things, such as drying the unused half of an onion or making apple chips or banana chips.

Home-dehydrated apple and banana chips are quite different from their storebought cousins. Look at the ingredient list for store-bought apple chips or banana chips, and you’ll be startled at how much fat they contain. I’m not sure of all the reasons for this, but I have a couple of theories — a thin coating of oil helps any seasonings to adhere to the chip, such as just a touch of cinnamon for apple chips. Also, while I’ve never needed or tried to preserve my banana or apple chips long-term, it may be that they tend to re-absorb moisture and lose their crispiness. A thin film of oil may serve as a moisture barrier.

I like the fact that my homemade apple and banana chips have no added fat, however.

I bring this up because of the news this week that the corporation behind Vlasic pickles, ConAgra, is preparing to start making pickle chips.

By “pickle chips,” I do not mean pickle-flavorted potato chips, which are already a common item. I mean chips made from actual dill pickles.

According to the stories I’ve been reading, the chips will be “vacuum-fried,” which I suspect must be the same or a similar process used for…