Coconut Free Easy Dill Ranch Potato Chips

Total time45 min

Prep time15 min

Cook time30 min

4.8

(19)

Coconut Free Easy Dill Ranch Potato Chips

Homemade potato chips hit differently than anything from a bag, and this oven-baked version delivers that satisfying crunch without a drop of tropical oil in sight. The seasoning blend is where things get really exciting — dried dill, chives, parsley, smoked paprika, and a whisper of mustard powder come together into something that tastes unmistakably ranch but feels a little more grown-up. Garlic-infused oil does the heavy lifting as the base, coating every thin-sliced round before they go into a hot oven to turn golden and rigid at the edges. The real trick here is patience with the drying step — thoroughly patting the potato slices before baking is what separates genuinely crispy chips from sad, chewy ones. Store-bought flavored chips can be a minefield of unexpected ingredients, so knowing exactly what went into your snack bowl is a quiet kind of satisfaction. A dusting of optional Parmesan at the end adds a savory, nutty depth that makes these nearly impossible to stop eating. Serve them straight from the pan while still warm, or let them cool completely and store them for snacking throughout the week.

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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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