BHA & BHT Free Easy Dill Ranch Potato Chips
Most store-bought chips are loaded with preservatives like BHA and BHT to extend shelf life, which makes snacking a constant label-reading exercise. These oven-baked potato chips skip all of that entirely — just thinly sliced russet potatoes, garlic-infused oil, and a homemade seasoning blend you mix together yourself. The dill ranch flavor comes from a punchy combination of dried dill, chives, parsley, smoked paprika, and mustard powder, with optional Parmesan stirred in for a savory, slightly nutty finish. The real secret to getting that satisfying crunch is patting the potato slices bone dry before they ever hit the oven — a little patience with the paper towels goes a long way. Baked at high heat on parchment-lined pans, the chips turn golden and rigid without a drop of anything artificial. They crisp up even more as they cool, so try to resist eating them straight off the pan (though no judgment if you do). Clean ingredients, real flavor, and zero preservative anxiety — this is the snack bowl you'll want to keep refilling.
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Learn more →Ingredients
4 servings
- 2 large russet potatoes (about 1 ½ lb total), scrubbed
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- 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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