Copycat McDonald’s Dill Pickle “Grinch Salt” McShaker Fries

There’s something weirdly magical about shaking fries in a paper bag like a kid playing kitchen. I still remember the first time I tried the original McShaker Fries, back when I was visiting cousins in Vancouver and they were raving about this “dill pickle salt you shake on yourself.” It sounded odd. But five fries in, I was hooked. It’s not just the flavor (though that briny tang hits like a freight train), it’s the ritual, the pour, the shake, the first crisp bite that puckers your mouth a little.

Fast forward to the “Grinch Salt” edition, rebranded and slightly silly, but honestly? It’s still just as addictively good. That green-tinged dill dust is pure snack science. So if you missed the Canadian version or can’t get to a McD’s now that it’s seasonal, this copycat recipe will bring that tangy joy right into your kitchen. Grab a brown bag, get shaking.

How to make McDonald’s Dill Pickle “Grinch Salt” McShaker Fries

Start with hot, golden shoestring fries, fresh out of the fryer or oven. While they’re still sizzling, toss them into a paper bag with a homemade “Grinch Salt” seasoning blend made from fine salt, vinegar powder, dill, garlic, onion, and a touch of turmeric. Shake hard so the warm oil helps the powder cling to every surface. It should smell like walking into a pickle shop in July.

Nutrition Facts (per serving, approx. 150g cooked)

• Calories: 280
• Total Fat: 14 g
  • Saturated Fat: 1.5 g
  • Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 650 mg (can vary depending on salt used)
• Total Carbohydrates: 36 g
  • Dietary Fiber: 3 g
  • Sugars: 1 g
• Protein: 3 g
• Vitamin C: 10% DV
• Potassium: 620 mg
• Iron: 6% DV

Ingredients

Yield: 1–2 servings
Prep Time: 5 minutes
Cook Time: 20 minutes (if making fries from scratch)
Total Time: 25 minutes

For the Fries:

• 2 medium Russet potatoes (or use frozen shoestring fries)
• Vegetable or canola oil (for frying or baking)
• Salt (if needed, depending on your Grinch Salt)

For the “Grinch Salt” Dill Pickle Seasoning:

• 2 teaspoons white vinegar powder (or citric acid if subbing)
• 1 teaspoon dried dill weed
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon turmeric (for color)
• ½ teaspoon sugar
• ½ teaspoon fine sea salt (adjust to taste)
• Pinch of MSG or nutritional yeast (optional, for umami)
• ½ teaspoon cornstarch or maltodextrin (helps it coat evenly)

Tools You’ll Need

• Blender or spice grinder (to powder ingredients finely)
• Paper lunch bag or clean brown bag
• Deep fryer, air fryer, or oven
• Fine mesh strainer (if making fries from scratch)
• Measuring spoons
• Baking sheet (if oven-baking)

Instructions

Step 1: Make the “Grinch Salt” Seasoning (2 min)

Add all seasoning ingredients to a spice grinder or small blender. Pulse until it becomes a fine, fluffy powder. It should smell like dill chips with a hit of sour zip. Set aside in an airtight container.

Step 2: Cook the Fries (20 min)

Option 1 – From scratch:
Peel and cut the potatoes into thin shoestring-style fries. Soak in cold water for 10 minutes, then dry thoroughly. Fry at 325°F (163°C) for 3–4 minutes until soft, then again at 375°F (190°C) until crisp and golden. Drain on paper towels.

Option 2 – Frozen:
Bake or air-fry according to package instructions until hot and crispy.

Step 3: Shake it like McDonald’s (1 min)

While the fries are still hot and glistening with a little oil, transfer them into a paper bag. Add 1–2 teaspoons of the Grinch Salt mix (or more if you’re a full-pickle maximalist). Close the top of the bag and shake vigorously for 15–20 seconds until fully coated.

Step 4: Serve

Dump the seasoned fries into a bowl or red McDonald’s-style fry sleeve. Enjoy while hot and tangy.

Tips

• Use fine powders. Coarse herbs or salt won’t stick to hot fries. Pulse everything into dust.
• Don’t skip the vinegar powder. That’s what gives the “pickle” punch.
• Fries must be hot. Cold fries won’t grab the seasoning.
• Go light on salt at first. The vinegar and garlic make it taste saltier than it is.
• Make extra Grinch Salt. It stores for 2 months in a dry jar and works on popcorn, chips, or roasted potatoes.

What to Serve with McShaker Fries

Fast Food Vibes

• Crispy Chicken Sandwich – That classic pickle-forward flavor begs for a crispy sandwich on the side. Slap on some mayo, lettuce, and you’ve got the full McD’s dupe.
• Mini Cheeseburgers – Any simple slider works great. The pickle-heavy fries do a perfect job balancing melty cheese and ketchup.
• Nuggets & Dip – Chicken nuggets + ranch or honey mustard is a nostalgic combo that fits like a glove with tangy fries.

Light and Crunchy

• Cold Dill Pickle Spears – Yep, pickle on pickle. It actually cools your mouth between fries.
• Celery sticks with tzatziki – A refreshing, herby dip that doesn’t clash.
• Sparkling lemonade or lime soda – That bright fizz plays off the salty brine in all the best ways.

Just for Fun

• Vanilla milkshake – Sweet and tangy together = genius. Sip, crunch, sip again.
• Pickle popcorn – If you’re having a movie night, match the fries with briny popcorn dusted in the same Grinch Salt.
• Grilled cheese with mustard – That melty, sharp combo makes the fries taste even sharper.

Variations

Spicy Dill Fries

Add ¼ teaspoon cayenne or hot chili powder to the mix for a spicy kick. Great with ranch or blue cheese dip.

Ranch-Dill Combo

Mix 1 teaspoon ranch seasoning with the dill pickle mix for a creamy-herb flavor that feels like fast food fusion.

Air Fryer Version

Skip the oil completely by tossing frozen fries in the air fryer. Once hot and crisp, add the seasoning directly into the basket and shake gently.

Christmas Grinch Fries

Add a tiny pinch of green matcha or spirulina to make the powder bright green (more Grinch, less subtle). Looks amazing on party platters.

Popcorn Grinch Dust

Use the same seasoning on air-popped popcorn. It sticks beautifully with a quick spray of olive oil mist.

Ingredient Substitutes

Vinegar Powder

Original: White vinegar powder
Subs: Citric acid (¼ tsp per 2 tsp vinegar powder), or use dry lemon juice powder if available. You can’t use liquid vinegar, it’ll make everything soggy.

Dried Dill

Original: Dill weed
Subs: Dried parsley + a few drops of dill extract, or a mix of dill seed (crushed) and parsley for texture.

Garlic & Onion Powder

Original: Dry powders
Subs: Granulated versions work if finely ground. Avoid fresh, they won’t blend.

Turmeric

Original: Turmeric powder
Subs: Omit for no color, or use a pinch of curry powder for a deeper yellow and added depth.

MSG / Nutritional Yeast

Original: MSG (Accent) or yeast extract
Subs: Crushed bouillon cube, mushroom powder, or omit if you prefer low sodium.

Potatoes / Fries

Original: Shoestring fries
Subs: Frozen waffle fries, crinkle-cuts, or even sweet potato fries. Just make sure they’re hot and oily before shaking.

Optional Twist

Zesty Cheese Grinch Fries
Add 1 tablespoon of powdered cheddar cheese mix (like from boxed mac & cheese) to the shaker bag. Tangy dill meets salty cheese? Dangerously good.

Honest Review

After a few batches of tinkering with the seasoning blend, this version gets surprisingly close to the real McShaker vibe. The fries? Crisp and golden with that fast-food snap. But it’s the seasoning that carries it, it’s sharp, tangy, and hits you with a salty-vinegar punch that lingers in the best way. The dill comes through without tasting like a salad, and the garlic-onion backdrop gives it real snack depth.

Does it taste exactly like McDonald’s Dill Pickle “Grinch Salt” packet? Not quite. They’ve definitely got some ultra-processed magic dust and flavor engineers I can’t replicate in a home kitchen. But this copycat? It delivers the same briny thrill and makes shaking fries in a paper bag weirdly fun. Especially when the fries are hot and you get that puff of vinegar steam when you open the bag.

If you’ve been craving those seasonal pickle fries and don’t want to wait for the limited drop, or just want to add some zip to your snack game, these absolutely hit the spot. I’d make them again in a heartbeat… probably with a side of nuggets and a milkshake. Because why not?