Ingredients
12 oz. whole kosher dill pickles

Instructions
Set a dehydrator to 153°. Using a mandoline, slice pickles lengthwise, ⁄ ” thick; arrange slices in single layers on dehydrator sheets. Dehydrate until pickles are completely dry and crisp, about 3.5 hours. Let pickles cool; grind into a powder using a spice grinder. Store in an airtight container up to 2 months.