High Fructose Corn Syrup Free Easy Dill Ranch Potato Chips
Homemade potato chips hit differently than anything from a bag, and this dill ranch version is genuinely addictive — herby, garlicky, and crisp in all the right ways. Store-bought chips are a minefield of sweetened seasonings and mystery additives, so making your own means you know exactly what's going into every crunchy bite. Thinly sliced russet potatoes get tossed in garlic-infused oil and baked until golden, then dusted with a bright blend of dried dill, chives, parsley, smoked paprika, and mustard powder that delivers serious ranch flavor without a single processed shortcut. The key is getting those slices paper-thin and bone-dry before they hit the oven — a little patience with the paper towels pays off in a genuinely satisfying snap. An optional finish of finely grated Parmesan adds a savory, umami-rich depth that takes the whole thing over the top. These are the kind of snack you make once and then find yourself making every weekend.
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Learn more →Ingredients
4 servings
- 2 large russet potatoes (about 1 ½ lb total), scrubbed
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- 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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