Low Sugar Easy Dill Ranch Potato Chips

Total time45 min

Prep time15 min

Cook time30 min

4.8

(19)

Homemade potato chips hit differently when they come out of your own oven — shatteringly crisp, golden at the edges, and loaded with a herby ranch-style seasoning that tastes like the real deal. The key is slicing the potatoes paper-thin and patting them completely dry before they ever touch the pan, which is what gives you that satisfying snap instead of a sad, chewy chip. Garlic-infused oil does the heavy lifting on flavor, while dried dill, chives, parsley, smoked paprika, and a whisper of mustard powder build that classic ranch profile from scratch. Most store-bought chips sneak in sweeteners, maltodextrin, or flavoring blends that can hide added sugars in plain sight — here, every single ingredient is visible and intentional. An optional dusting of finely grated Parmesan takes the seasoning blend to a savory, slightly nutty place that is genuinely hard to stop eating. These are the kind of snack you make once and then find yourself making every weekend.

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Ingredients

4 servings

2 large russet potatoes (about 1 ½ lb total), scrubbed
2 tbsp garlic-infused oil

For the seasoning blend

½ tsp fine sea salt
1 tsp dried dill
½ tsp dried chives
½ tsp dried parsley
¼ tsp onion-free mustard powder
¼ tsp smoked paprika
¼ tsp black pepper
1 tbsp finely grated parmesan cheese (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line two large rimmed baking sheets with parchment paper.
2
Using a mandoline or a sharp knife, slice the potatoes into rounds about 1/16-inch (1.5 mm) thick — thin enough to see light through when held up. Pat the slices thoroughly dry with paper towels in two or three rounds; the drier the slices, the crisper the chips.

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