Fish Free Easy Dill Ranch Potato Chips
Homemade potato chips hit differently than anything you'll find in a bag, and this oven-baked version delivers that satisfying crunch without any of the mystery ingredients lurking in store-bought snacks. The seasoning blend is the real star here — dried dill, chives, parsley, smoked paprika, and a whisper of mustard powder come together into something that tastes unmistakably ranch without a single packet of powder or hidden additive to worry about. Garlic-infused oil does the heavy lifting on flavor while keeping every slice evenly coated before they hit the oven. The key to getting that deep, chip-shop crispness at home is patience with the drying step — thoroughly patting the potato slices before baking makes a noticeable difference in the final texture. A quick flip halfway through baking ensures even color, and the chips firm up beautifully as they cool on the pan. If you want a little extra savory depth, the optional Parmesan takes the whole thing to another level. These are the kind of snack you make once and then find yourself making every weekend.
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!