Beef Free Easy Dill Ranch Potato Chips
Homemade potato chips hit different when they come out of your own oven — shatteringly crisp, golden at the edges, and loaded with a herby, tangy seasoning that tastes like a better version of anything from a bag. The key here is slicing the russet potatoes paper-thin and patting them completely dry before they ever touch the oil, which is what gives you that satisfying snap instead of a sad, chewy chip. Garlic-infused oil does the heavy lifting on flavor while keeping every slice evenly coated, and the dill-ranch seasoning blend — dried dill, chives, parsley, smoked paprika, and a whisper of mustard powder — goes on right after baking so it clings to every warm, crispy round. A little finely grated Parmesan stirred into the mix takes the whole thing somewhere genuinely addictive, though it's completely optional if you want to keep things lighter. These are naturally free from any meat-based ingredients, so there's no need to flip over a bag and squint at the fine print wondering what's actually in the seasoning. They're the kind of snack that disappears fast, so consider making a double batch.
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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)
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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