Prep: 5 mins
Dehydrate:8 hrs

Ingredients:

1 Jar Sliced Dill Pickles

Directions:

Drain liquid from Dill Pickle Chips and pat lightly with paper towel to remove excess liquid.
Arrange slices in a single layer on Excalibur Dehydrator tray.
Dehydrate in an Excalibur Dehydrator at 57° C for approximately 8 hours or until crisp.
Let cool completely.
Pulse dried pickles in a blender or food processor until the pickles are blended into a fine powder.
Store the powder in an airtight jar.

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