3-4 russet potatoes, thinly sliced into rounds
2 cups pickle brine
1 tablespoon kosher salt
2 teaspoons dried dill weed
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon fresh dill, finely chopped
- Pre-heat oven to 375°, and spray two large baking sheets with non-stick cooking spray.
- Place potato slices in a large mixing bowl and pour pickle brine over top. Let this sit for at least an hour or two (the longer you let them sit in the brine the more the brine will absorb into the potatoes). Once they’ve sat in the brine, drain and toss with salt, dill weed, onion powder and garlic powder. Arrange potato slices on the baking sheets in rows, without touching each other.
- Place the baking sheets in the pre-heated oven for eight minutes. Remove them from the oven and flip each slice. Return to the oven and bake for an additional ten minutes or until golden brown.
- Remove the baking sheets from the oven, serve and enjoy!