Hazelnut Free Easy Dill Ranch Potato Chips
Crunchy, herby, and deeply satisfying, these oven-baked potato chips hit that ranch-dill flavor you crave without any of the processed mystery ingredients hiding in store-bought bags. Packaged chips are a notorious minefield for shared-facility warnings, and nut-adjacent oils or coatings can show up in the most unexpected snack foods — so making your own is genuinely the smarter move. The secret to getting that serious crunch is slicing the russets paper-thin and patting them bone-dry before they ever touch the pan, so moisture doesn't stand a chance. Garlic-infused oil gives every chip a savory backbone, while the seasoning blend of dried dill, chives, parsley, smoked paprika, and mustard powder layers on that classic ranch flavor from scratch. An optional dusting of finely grated Parmesan takes things over the top if you want a little extra richness. Every single ingredient is straightforward and easy to verify, which means you can snack freely without second-guessing the label. These are the kind of chips that disappear fast, so consider making a double batch.
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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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