Celery Free Easy Dill Ranch Potato Chips

Total time45 min

Prep time15 min

Cook time30 min

4.8

(19)

Celery 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. Thinly sliced russet potatoes get tossed in garlic-infused oil and baked until golden and shatteringly crisp, then dusted with a savory blend of dried dill, chives, parsley, smoked paprika, and mustard powder. That seasoning mix is the real star — it delivers all the tangy, herby punch of classic ranch flavor without any of the usual store-bought mystery ingredients. For anyone navigating celery allergies or sensitivities, packaged chips and seasoning blends can be a minefield, since celery seed and celery extract sneak into a surprising number of snack seasonings. Every ingredient here is straightforward and easy to verify, so you stay in full control of what goes into the bowl. The optional Parmesan adds a subtle savory depth if you want to lean into it, but the chips are completely satisfying without it. Slice them thin, dry them well, and give them a few minutes to cool on the pan — that patience is what turns good chips into great ones.

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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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