Eggless Easy Dill Ranch Potato Chips
Homemade potato chips hit differently than anything you'll find in a bag, and this dill ranch version is seriously addictive. Thin-sliced russet potatoes get tossed in garlic-infused oil and baked until golden and shatteringly crisp, then showered in a herby blend of dried dill, chives, parsley, smoked paprika, and a whisper of mustard powder. The result tastes like your favorite ranch-flavored chip but fresher, more fragrant, and completely made from scratch. Store-bought chips can be a minefield of hidden additives and shared-line warnings, so knowing exactly what went into the bowl is a genuine relief. The technique here is all about patience — slicing thin, drying thoroughly, and watching closely in that final stretch so every chip lands in golden territory rather than burnt. A light optional dusting of finely grated Parmesan takes the savory depth up a notch without complicating anything. These are the kind of snack that disappears before the pan even makes it to the table.
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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)
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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