Brazil Nut Free Easy Dill Ranch Potato Chips

Total time45 min

Prep time15 min

Cook time30 min

4.8

(19)

Brazil Nut Free Easy Dill Ranch Potato Chips

Homemade potato chips hit differently than anything from a bag, and this dill ranch version is genuinely hard to stop eating. Thin-sliced russet potatoes get tossed in garlic-infused oil and baked until they're golden, rigid, and perfectly crisp — no deep fryer, no mystery ingredients. The seasoning blend is where the magic happens: dried dill, chives, parsley, smoked paprika, and a whisper of mustard powder come together for that tangy, herby ranch flavor you crave. A finishing sprinkle of finely grated Parmesan (totally optional) adds a savory, nutty depth that takes the whole thing over the top. Store-bought chips can be a minefield of shared production lines and vague allergen warnings, so making your own means you know exactly what's in every crunchy bite. The key technique here is patience with the drying step — the more thoroughly you blot those potato slices, the crispier your chips will be. These are the kind of snack you make once and then find yourself making every single week.

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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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