Ginger Free Easy Dill Ranch Potato Chips

Total time45 min

Prep time15 min

Cook time30 min

4.8

(19)

Ginger Free Easy Dill Ranch Potato Chips

Homemade potato chips hit differently than anything you'll pull from a bag, and this oven-baked version delivers that satisfying crunch without any of the mystery ingredients hiding in store-bought snacks. The seasoning blend is the real star here — dried dill, chives, parsley, and smoked paprika come together in a way that tastes unmistakably ranch-forward, bright, and herbaceous. Garlic-infused oil does the heavy lifting in the flavor department, coating every thin-sliced round before it goes into the oven to turn golden and crisp. The key to getting that perfect snap is patience with the drying step — thoroughly patting the potato slices before baking makes a noticeable difference in the final texture. Because every ingredient in this recipe is straightforward and whole, there's no need to scrutinize labels for hidden spice blends that sometimes sneak in unwanted additions. The optional Parmesan adds a subtle savory depth if you want to lean into that cheesy ranch vibe. These are the kind of chips you make once and then find yourself making every single weekend.

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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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