Caffeine Free Easy Dill Ranch Potato Chips
Homemade potato chips hit differently than anything you'll find in a bag, and this oven-baked version delivers that satisfying crunch without a single drop of oil from a deep fryer. The seasoning blend is where things get really exciting ā dried dill, chives, parsley, smoked paprika, and a whisper of mustard powder come together into something that tastes unmistakably like ranch, but brighter and more herbaceous. Garlic-infused oil does the heavy lifting in the flavor department, coating every thin-sliced round before they go into a hot oven to turn golden and crisp. The key move here is patting the potato slices bone dry before tossing them in oil ā a little patience with the paper towels is what separates genuinely crispy chips from sad, chewy ones. A sprinkle of finely grated Parmesan at the end is optional but absolutely worth it if you want a savory, slightly nutty finish. Store-bought flavored chips often sneak in surprising additives, so making your own means you know exactly what's in the bowl. These are the kind of snack that disappears fast, so consider doubling the batch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
- 2 large russet potatoes (about 1 Ā½ lb total), scrubbed
- 2 tbsp garlic-infused oil
For the seasoning blend
- Ā½ tsp fine sea salt
- 1 tsp dried dill
- Ā½ tsp dried chives
- Ā½ tsp dried parsley
- Ā¼ tsp onion-free mustard powder
- Ā¼ tsp smoked paprika
- Ā¼ tsp black pepper
- 1 tbsp finely grated parmesan cheese (optional)
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°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 ā 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!