Chestnut Free Easy Dill Ranch Potato Chips
Homemade potato chips hit differently than anything from a bag, and this dill ranch version is genuinely addictive. Thinly sliced russet potatoes get tossed in garlic-infused oil and baked until golden and shatteringly crisp, then finished with a fragrant blend of dried dill, chives, parsley, smoked paprika, and a whisper of mustard powder. The result is that cool, herby ranch flavor you crave, but built entirely from scratch with ingredients you can see and trust. Store-bought seasoned chips can be a minefield of mystery flavoring blends and shared production lines, so making your own puts you fully in control. The mandoline technique and thorough drying step are the real secrets here — they pull out enough moisture to get that satisfying snap without a drop of deep-frying. An optional dusting of finely grated Parmesan at the end adds a subtle savory depth that takes the whole thing over the top. These are perfect for snacking straight off the pan, and they disappear fast.
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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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