Dairy Free Easy Dill Ranch Potato Chips
Homemade potato chips hit differently than anything out of a bag, and this dill ranch version is proof that the from-scratch effort is absolutely worth it. The seasoning blend — dried dill, chives, parsley, smoked paprika, and a hint of mustard powder — delivers that creamy, herby ranch flavor without a single drop of dairy (skip the optional Parmesan and you're completely in the clear). Garlic-infused oil does the heavy lifting here, coating every thin-sliced round with savory depth before the oven works its magic. The real secret is getting those potato slices paper-thin and bone-dry before they hit the pan — that's what gives you the satisfying snap that store-bought chips promise but rarely deliver. Baking them in a single layer on parchment means no deep-frying, no mystery oils, and no cross-contamination worries from shared fryer equipment. They crisp up beautifully as they cool, so a little patience at the end goes a long way. Whether you're snacking straight off the pan or serving them alongside a sandwich, these chips are the kind of thing that disappears 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)
Can be omittedgrated parmesan cheese
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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