Cashew Free Easy Dill Ranch Potato Chips
Homemade potato chips hit differently than anything you'll find in a bag, and this dill ranch version is seriously addictive. Thin-sliced russet potatoes get tossed in garlic-infused oil and baked until golden and shatteringly crisp, then dusted with a fragrant blend of dill, chives, parsley, smoked paprika, and mustard powder that tastes like your favorite ranch dip in dry form. The key is slicing the potatoes paper-thin and patting them completely dry before they ever touch the pan — that extra effort is what separates a truly crispy chip from a sad, chewy one. Store-bought flavored chips are a minefield of mystery seasonings and shared production lines, so making your own means you know exactly what's in every crunchy bite. The optional Parmesan adds a savory, slightly nutty depth that takes the whole seasoning blend to another level without complicating the process. These are the kind of snack that disappears before they even make it to a bowl.
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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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