Honey Free Easy Dill Ranch Potato Chips

Total time45 min

Prep time15 min

Cook time30 min

4.8

(19)

Homemade potato chips hit differently than anything you'll find in a bag, and this dill ranch version is seriously addictive. Thinly sliced russet potatoes get tossed in garlic-infused oil and baked until golden and shatteringly crisp, then dusted with a savory blend of dried dill, chives, parsley, smoked paprika, and a whisper of mustard powder. The result is that cool, herby ranch flavor you crave — no sweeteners, no mystery additives, just real ingredients you can actually read. Store-bought seasoned chips often sneak in unexpected sweeteners, so making your own gives you full control over every pinch and shake. The technique is straightforward: slice thin, dry thoroughly, and don't rush the oven — patience is what separates a truly crispy chip from a sad, chewy one. A finishing sprinkle of optional Parmesan adds a salty, umami depth that takes the whole thing over the top. Once you make a batch of these, it's going to be very hard to go back to the store.

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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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