Lactose Free Easy Dill Ranch Potato Chips

Total time45 min

Prep time15 min

Cook time30 min

4.8

(19)

Lactose Free Easy Dill Ranch Potato Chips

Homemade potato chips hit differently than anything from a bag, and this dill ranch version is seriously addictive — herby, garlicky, and shatteringly crisp straight from the oven. Store-bought ranch-flavored snacks are notorious for hiding dairy in the seasoning, so making your own means you stay in complete control of every ingredient. The secret to that satisfying crunch is slicing the potatoes paper-thin and patting them bone-dry before they ever touch the pan — a little patience here pays off big. Garlic-infused oil coats each slice evenly and delivers deep savory flavor without any dairy at all. The seasoning blend of dried dill, chives, parsley, smoked paprika, and mustard powder nails that classic ranch profile using nothing but pantry staples. A small amount of Parmesan is listed as optional, so it's easy to skip entirely if you need to keep things fully free of dairy. These are the kind of snack you make once and immediately want to make again.

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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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