I got an Excalibur Dehydrator for Christmas mostly so that I could venture into making raw vegan foods during my January cleanse. For the April dinner party though, I dehydrated a quart of sliced kosher dill pickles and then ground the dried flakes in our spice grinder. The resulting powder is an ultra concentrated explosion of tangy pickle flavor that we heavily dusted over popcorn.
I can imagine that it would be handy for sneaking acidity into any number of dishes- perhaps a bit over some creme frache with crudites, or dusted over sashimi, or pretty much anything involving a crispy potato.