Legume Free Easy Dill Ranch Potato Chips

Total time45 min

Prep time15 min

Cook time30 min

4.8

(19)

Legume Free Easy Dill Ranch Potato Chips

Homemade potato chips hit differently than anything from a bag, and this dill ranch version is genuinely hard to stop eating. Thinly sliced russet potatoes get tossed in garlic-infused oil and baked until golden and shatteringly crisp, then finished with a fragrant blend of dried dill, chives, parsley, smoked paprika, and a whisper of mustard powder. The result is everything you love about ranch-flavored chips — herby, savory, just a little tangy — without any of the mystery ingredients that make store-bought snacks a gamble. Packaged chips are a surprisingly common source of hidden legume-derived additives and flavorings, so making your own from scratch puts you fully in control. The technique here is simple but effective: slicing thin, patting completely dry, and giving every chip enough room on the pan are the three moves that take these from soggy to seriously snackable. A little optional Parmesan stirred into the seasoning blend adds a salty, umami depth that makes the whole thing feel almost gourmet. These are the kind of chips you make once and then find yourself planning your whole afternoon around.

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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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