Eosinophilic Esophagitis Friendly Easy Dill Ranch Potato Chips
Crunchy, herby, and deeply satisfying, these baked potato chips deliver that classic ranch-and-dill flavor without any of the usual trigger ingredients that make snack time stressful. Store-bought chips are a minefield of hidden dairy proteins, wheat-based seasonings, and mystery flavorings, so making your own gives you complete control over every single thing going into the bag. Garlic-infused oil does the heavy lifting here, delivering that savory depth without any actual garlic pieces, which is a smart workaround for a condition where certain alliums can be problematic. The seasoning blend — dried dill, chives, parsley, smoked paprika, and mustard powder — comes together in minutes and coats each chip in a way that genuinely rivals anything from a convenience store. Slicing the potatoes paper-thin and patting them bone-dry before baking is the real secret to getting that satisfying snap, no deep fryer required. The optional Parmesan adds a subtle savory finish if dairy is tolerated, but the chips are absolutely delicious without it. These are the kind of snack you can set out at a party and nobody will guess they were made with a specific dietary need in mind.
About FigFig 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)
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!