Gelatin Free Easy Dill Ranch Potato Chips
Homemade potato chips hit differently than anything from a bag, and this dill ranch version is seriously addictive. The seasoning blend ā dried dill, chives, parsley, smoked paprika, and a hint of mustard powder ā delivers that classic ranch-forward flavor without relying on any packaged seasoning mixes, which often sneak in unexpected additives. Garlic-infused oil does the heavy lifting for flavor while helping every slice bake up beautifully golden and crisp in the oven. The real secret is getting those potato slices paper-thin and bone-dry before they ever hit the pan ā a little patience with the paper towels makes all the difference between a chip and a sad, chewy round. An optional dusting of finely grated Parmesan at the end adds a savory, nutty depth that takes the whole batch over the top. These are the kind of snack you make once and then find yourself making every single weekend.
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Learn more āIngredients
4 servings
- 2 large russet potatoes (about 1 Ā½ lb total), scrubbed
- 2 tbsp garlic-infused oil
For the seasoning blend
- Ā½ tsp fine sea salt
- 1 tsp dried dill
- Ā½ tsp dried chives
- Ā½ tsp dried parsley
- Ā¼ tsp onion-free mustard powder
- Ā¼ tsp smoked paprika
- Ā¼ tsp black pepper
- 1 tbsp finely grated parmesan cheese (optional)
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°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 ā 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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