Anti Inflammatory Easy Dill Ranch Potato Chips
Crunchy, herby, and deeply satisfying, these oven-baked potato chips hit every savory note you want from a snack without any of the inflammatory baggage that comes with deep-fried, heavily processed versions. Garlic-infused oil does the heavy lifting here, delivering that rich, aromatic base while keeping things gentle on the gut — a smart swap that makes a real difference. The seasoning blend of dried dill, chives, parsley, and smoked paprika gives you that classic ranch-forward flavor using whole, recognizable spices rather than mystery powder packets loaded with additives. Slicing the potatoes paper-thin and patting them completely dry before baking is the key to getting that satisfying snap, so don't skip the extra round of blotting. A little optional Parmesan stirred into the seasoning adds a savory, umami depth that takes the whole thing up a notch. These are the kind of chips you can actually feel good about reaching for, whether you're snacking solo or setting them out for a crowd.
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Learn more →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)
Can be omittedgrated parmesan cheese
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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