Citric Acid Free Easy Dill Ranch Potato Chips

Total time45 min

Prep time15 min

Cook time30 min

4.8

(19)

Citric Acid Free Easy Dill Ranch Potato Chips

Homemade potato chips hit differently than anything from a bag, and this dill ranch version is seriously addictive — herby, garlicky, and satisfyingly crunchy straight from your own oven. For anyone avoiding citric acid, store-bought chips and seasoning packets are a minefield, since that preservative hides in flavored coatings and even some spice blends under names you wouldn't expect. Here, every single ingredient is straightforward and easy to verify, from the russet potatoes to the dried herbs and smoked paprika. The real secret to getting that satisfying snap is slicing the potatoes paper-thin and patting them bone-dry before they ever hit the oil — moisture is the enemy of a crispy chip. Garlic-infused oil does the heavy lifting on flavor without any hidden additives, and the seasoning blend of dill, chives, parsley, and a whisper of mustard powder nails that classic ranch profile without any shortcuts. A little optional Parmesan stirred into the mix adds a savory, almost cheesy depth that takes the whole thing over the top. Once you've made these, it's genuinely hard to go back to the store-bought version.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!