Let’s Make A Dill

John I. Carney
3 min readApr 20, 2019

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 those store-bought apple and banana chips.

I was intrigued by the idea, and wondered if I could just dehydrate some pickle chips in my home dehydrator. I looked online, and there are already multiple how-to recipes for dehydrating pickle chips, such as this one.

I tried the recipe using a small jar of hamburger pickle chips. They are, as you might guess, very salty, but the flavor was good. I did not let them drain for two hours as called for in the recipe; that might have helped with the salt, although I’m not sure how much more liquid would have drained out. If you wanted to cut the salt, you might even be able to rinse the slices in a colander before drying them.

After 10 hours in the dehydrator, they weren’t quite as crisp as I was hoping, although I could probably have let them go longer.

I finished that first batch pretty quickly — as you might expect, there’s so much water in…

John I. Carney

Author of “Dislike: Faith and Dialogue in the Age of Social Media,” available at http://www.lakeneuron.com/dislike