Cinnamon Free Easy Dill Ranch Potato Chips
Homemade potato chips hit differently than anything from a bag, and this dill ranch version is genuinely addictive. Thin-sliced russet potatoes get baked until golden and shatteringly crisp, then tossed in a savory blend of dried dill, chives, parsley, smoked paprika, and a whisper of mustard powder ā no warm spices anywhere in sight. That matters more than you might think, because so many seasoned chip blends and ranch-flavored snacks sneak in unexpected spices that can make label-reading feel like a full-time job. Here, every ingredient is straightforward and easy to verify. The garlic-infused oil does the heavy lifting for flavor, coating each slice so the seasoning clings perfectly after baking. The optional Parmesan adds a subtle savory depth that takes the whole thing to another level. Make a double batch ā these disappear fast.
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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.
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