Scrub and wash potatoes.

Using a mandoline, slice the potatoes into chips, leaving the skins on, into ?-inch slices.

Add potato slices to a pot, cover with water, and add salt.

Bring the water to a boil and boil for 3 minutes.

Using a colander, drain the potatoes and rinse them with cold water until cool enough to touch.

Add the potato slices to a jar with pickle juice, or use another container and cover the potato slices with pickle juice.

Cover the jar/container and refrigerate for several hours or overnight.

Preheat the air fryer to 400 degrees if air frying.

Place marinated pickled potato slices in an air fryer pan in a single layer. Sprinkle each slice generously with dried dill.

Cook for 15 minutes, flipping the potatoes halfway through cooking.

If using a basket-type air fryer, toss the chips around every 5 minutes.

If batch cooking, prepare a baking sheet and keep the cooked dill potato chips in a 300-degree oven to keep them warm while cooking the remaining potatoes.

Preheat the oven to 400 degrees if baking.

Line a baking sheet with parchment paper.

Place marinated pickled potato slices in a single layer on the baking sheet. Sprinkle generously with dried dill.

Bake for 30 minutes, flipping the potatoes halfway through cooking.

Serve with your favorite dipping sauce.