Start by washing your medium russet potato thoroughly. Using a sharp knife, slice the potato into thin rounds, about 1/8 inch thick. The thinner the slices, the crispier the chips will be!
Place the potato slices in a mixing bowl and pour the pickle juice over them. Add 1 tablespoon of dried dill to the bowl. Toss the potato slices gently to ensure they are evenly coated in the pickle juice and dill. Let them marinate for about 20 minutes.
After marinating, drain the potato slices and pat them dry with a paper towel to remove excess moisture. In another mixing bowl, combine the remaining 1 teaspoon of dried dill, extra-virgin olive oil, kosher salt, garlic powder, and cayenne pepper. Toss the potato slices in this seasoning mixture until they are well coated.
Preheat your air fryer to 375°F (190°C). Place the seasoned potato slices in a single layer in the air fryer basket. Air fry for 10-12 minutes, shaking the basket halfway through, until the chips are golden brown and crispy.
Once cooked, remove the chips from the air fryer and allow them to cool slightly on a wire rack. Serve immediately with Greek Yogurt Ranch Dip if desired, or enjoy them plain for a deliciously spicy snack!
