Homemade Potato Chips (Dill Pickle Flavor)

Add the thinly sliced potatoes to a large bowl with the pickle juice and 2 tbsp fresh dill, making sure the potatoes fully submerged. Cover the bowl with plastic wrap and marinate the potato slices for an hour on the counter (room temperature).
While the potatoes are marinating, make the ranch dip by blending all of the ranch dip ingredients together in a food processor or blender until smooth and creamy. Adjust seasoning with more salt and pepper if desired.
After the potatoes have marinated for an hour, preheat the oven to 425F and line a baking sheet with parchment paper.
Drain the potatoes and pat the potatoes as dry as you can get them. Add potatoes to a large bowl or to the parchment paper lined sheet pan and add olive oil, garlic powder, salt, pepper and dill. Toss the potatoes to coat them well and spread out onto the baking sheet, try to keep the slices from overlapping too much.
Bake for 25-35 minutes, flipping halfway through until golden brown and starting to crisp. Serve with ranch dip of your choice (recipe above or your own dip).