Carrageenan Free Easy Dill Ranch Potato Chips

Total time45 min

Prep time15 min

Cook time30 min

4.8

(19)

Carrageenan Free Easy Dill Ranch Potato Chips

Crispy, herby, and deeply satisfying, these oven-baked potato chips hit every note you want from a snack — tangy ranch flavor, a hint of smoke, and that irresistible crunch. Store-bought chips and seasoning packets are notorious for sneaking in additives and thickeners that have no business being in a simple snack, so making your own means you know exactly what's going in the bowl. Thin-sliced russet potatoes tossed in garlic-infused oil and baked until golden are the foundation here, and the homemade seasoning blend of dill, chives, parsley, smoked paprika, and mustard powder does all the heavy lifting on flavor. The key is getting those slices paper-thin and bone-dry before they hit the oven — a little patience with the paper towels makes a real difference in the final texture. Optional Parmesan stirred into the seasoning adds a savory, slightly nutty depth that takes the whole thing up a notch. These are the kind of chips that disappear fast, so consider making a double batch.

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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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