I love to snack on pickle chips. Unfortunately, jars of pickle chips don't travel well, and simply placed in a plastic bag, they tend to get smushed. I came across this idea for dehydrating them, and after tasting the result, just knew I had to share.

Once dried, the resulting pickle chips can have the consistency of slightly chewy candy, or crunchy chips. This depends on a number of factors, such as the amount of sugar the pickles are brined in, the length of drying time, and the thickness of the slices. Thick slices, or slices that have sugar in the brine (such as bread and butter chips) tend to come out like chewy candy, while thin slices will little or no sugar (like dill chips) tend to come out crispy and crunchier. Both are delicious and have an intensity of flavor that pickle lovers will truly enjoy.

One 24 punce jar of pickle chips will make about 1 1/2 cups of dehydrated chips.

Ingredients:

1-2 24 ounce jars of pickle chips (for this Instructable, I used chipotle bread and butter chips)

Helpful Gear:

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Step 1: Drain

Drain the chips in a steel colander for at least 2 hours. It helps to use a trivet to lift the colander up in the bowl a little.

Step 2: Arrange

Using clean-a-screens on the dehydrator trays to make clean up easier, arrange the chips on the trays. Be sure to leave room between the chips to allow air to circulate. One jar of pickle chips should fit on two standard round dehydrator trays.

Step 3: Dehydrate and Enjoy

Set the dehydrator for 125 degrees Fahrenheit and let dry for 16-24 hours for thick chips, 8-16 for thin. I check mine halfway through and then in 4 hour increments. Once the chips come off the screens without sticking, they can be harvested or left in longer until reach the desired consistency.

Once finished, remove from trays and enjoy!

I store mine in mason jars and find that they keep in the fridge for a ridiculously long time...still not sure what the limit is, because they get eaten so fast.