| A Tasty Twist |

It’s a Big Dill

Photography by Menachem Goodman

Hey everyone! I’m so excited to welcome you to my new column, “A Tasty Twist."

In this column I’ll take you along with me as I create some unique recipes. Whether it’s a spin on a classic or something you never heard of before, I guarantee it will be delicious.

So what are you waiting for? Roll up your sleeves and join me in the kitchen. Let the food adventures begin!

The Backstory

Recently I’ve been seeing pickles make a comeback. If you’re like me and absolutely love pickles, you’re probably thinking — they don’t have to make a comeback because they were always a thing. I know, I know, but when I say a comeback, I mean they’re being used in different ways besides straight from the jar.

So here’s how I came to develop this recipe: My sister and I sometimes go out at night for a drive late at night, and we always stop at Wawa (a gas station convenience store) to pick up a drink. One night at around 2 a.m. we pulled up to Wawa, and I ran in to get a drink. To my surprise, there was a stand at the register with a few chip flavors that I’d never seen before, including dill pickle chips. The sign said, “Limited Edition, New Collab with Herr’s.”

I’m an impulsive buyer, so I grabbed two bags off the stand and went to pay. Since I don’t eat late at night, I was going to try them the next day. But when I brought them to the car, my sister decided to try them, and she ate the entire bag. She ended up eating both bags, and I had to go back to Wawa another day to pick up a bag for myself! Let’s just say dill pickle potato chips became the newest thing in the Goodman household.

Last week I walked into Wawa to get a drink and some pickle chips, and to my surprise there were none on the shelves or on display. I asked the employee behind the counter about them, and she told me that since they’d been a limited edition, they no longer had them. As you can imagine, my family and I — and all the people I got hooked on to them — were extremely disappointed. I did find a few other companies that make them, but I wanted the Herr’s-Wawa dill pickle chips, and I was determined to recreate them.

The Process

I knew that making actual chips would be a lot of work, so I decided to attempt a French fry with dill pickle flavoring instead.

My first try was to dehydrate actual pickles and turn them into a powder. Not only did that attempt fail, my house still smells like pickles.

For attempt number two, I worked on a spice blend, but I couldn’t get the flavor into the French fry. On attempt number who-knows-what, I realized that by adding coriander I got the flavor of the chip I loved. And if I soaked the French fries in pickle juice, I got that subtle yet amazing pickle taste.

The aroma was right and it looked amazing — but the only problem was it was 1 a.m. and I couldn’t taste them. So I took the bowl to my sister’s room (don’t tell my mom) and made her try one. And let me tell you, I’d hit the flavor jackpot.


Next time you finish a jar of dill pickles, save that juice in the back of your fridge.

Along with the dipping sauce that I decided to throw together at the last minute, this recipe was easy to prepare and requires no frying, yet the results are mind-blowing.

So if you like pickles as much as I do, try these.

What Else Can I Use This For?

I like to remind my readers that the kitchen is your studio. Be creative! You can use the dipping sauce as a marinade for grilled chicken or sprinkle some of the spice mix over fresh popcorn. The possibilities are endless, so get creative and let me know how you like it!

Spice Mix
  • 1 tsp ground coriander
  • 2 tsp kosher salt
  • 1 tsp ground mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp dried dill

Place all the ingredients in a small airtight container and cover. Shake well until fully combined.

Store in cabinet for up to 3 months.

French Fries
  • 1 5-lb (2.25-kg) bag Idaho potatoes, washed and cut into fries
  • ½ cup dill pickle juice
  • cold water, to cover
  • avocado or olive oil cooking spray

In a large bowl, place the cut potatoes and pickle juice. Cover well with cold water and set aside for 1 hour.

Preheat oven to 425°F (220°C). Line two metal baking sheets with parchment paper. Set aside.

Drain water from the potatoes and use a paper towel to pat them dry. Spread them evenly on the prepared baking sheets.

Spray the fries generously with cooking oil. Place in the oven and bake for 1 hour and 15 minutes, or until golden brown.

Remove from oven and transfer hot fries to a large bowl. Spray well with cooking spray and add half the spice mixture. Toss well and serve.

Dipping Sauce
  • ¾ cup light mayonnaise
  • 2 Tbsp dill pickle juice
  • ½ the spice mix

Combine all the ingredients in a 1-lb (450-g) container. Shake well and store in the fridge for up to 5 days.


(Originally featured in Family Table, Issue 851)

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