Citrus Free Easy Dill Ranch Potato Chips

Total time45 min

Prep time15 min

Cook time30 min

4.8

(19)

Citrus Free Easy Dill Ranch Potato Chips

Homemade potato chips hit differently than anything out of a bag, and this dill ranch version is genuinely hard to stop eating. Thin-sliced russet potatoes get baked until golden and shatteringly crisp, then tossed in a fragrant blend of dried dill, chives, parsley, smoked paprika, and a whisper of mustard powder — all the cozy, herby flavor of ranch without a drop of citrus anywhere in the mix. Store-bought chip seasonings and flavored snacks are notorious for sneaking in citric acid or lemon-derived ingredients, so making your own is the cleanest way to snack without second-guessing the label. Garlic-infused oil does the heavy lifting here, coating every slice evenly and adding a savory depth that ties the whole seasoning blend together. The key to getting that satisfying crunch is patience with the drying step — the more thoroughly you blot the potato slices, the crisper your chips will be straight out of the oven. An optional dusting of finely grated Parmesan takes things from snack territory into something you'd proudly set out at a party. These are the kind of chips that disappear fast, so you might want to double the batch.

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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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