Crispy Potato and Pickle Snack Stacks
Thin potato rounds crisp in the oven and stack with tangy pickles, cheddar, and a creamy mustard dip.
Prep: 15 · Cook: 10 · Total: 25 · Serves: 6 · Difficulty: Easy · Rating: 4.7/5 (188 reviews)
INSPIRED BY
An original party snack inspired by loaded diner potatoes and the sharp snap of a pickle sandwich.
Story
Theo says a good snack should make a little noise when you bite it. These potato rounds bring the crunch, the cheddar brings the comfort, and the pickle keeps things lively. The mustard dip tastes like a road-trip sandwich in the best possible way. Put out two trays because one will not survive the first pass.
By Theo
Ingredients
- 1 1/2 lb Yukon Gold potatoes
- 2 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp pickle brine
- 1/2 cup shredded sharp cheddar
- 12 dill pickle chips, patted dry
- 2 scallions, thinly sliced
- Fresh black pepper
Instructions
- Heat the oven to 450 F and line a large baking sheet with parchment.
- Slice the potatoes into 1/8-inch rounds, toss them with olive oil, smoked paprika, garlic powder, salt, and pepper, and arrange them in one layer.
- Roast the potato rounds for 5 minutes, flip them, and roast until crisp and browned at the edges, about 5 minutes more.
- Whisk mayonnaise, Dijon, and pickle brine in a small bowl, then season the dip with black pepper.
- Top half of the hot potato rounds with cheddar and return them to the oven for 1 minute, just until the cheese softens.
- Stack each cheesy round with a pickle chip and a second potato round, then finish with scallions and serve with mustard dip.
Chef Tips
- Slice the potatoes evenly so every round finishes at the same time.
- Pat the pickle chips dry to keep the potato stacks crisp.
- Use a mandoline carefully for fast, thin slices.
- Add a pinch of cayenne to the dip for extra heat.
Cook's Notes
- Use a wide baking sheet so the potato rounds have room to brown.
- If the potatoes are wet after slicing, pat them dry before seasoning.
- Assemble just before serving so the pickles stay crisp.
- Reheat leftovers in a hot oven rather than the microwave.