Low Iodine Easy Dill Ranch Potato Chips
Crunchy, herby, and deeply satisfying, these oven-baked potato chips deliver everything you want from a snack without any of the ingredient uncertainty that comes with store-bought bags. Commercial chips are notoriously tricky territory — iodized salt, dairy-based seasonings, and mystery additives make label-reading a chore — so making your own from scratch puts you completely in control. Russet potatoes sliced paper-thin and tossed in garlic-infused oil are the foundation here, and the real magic is in the seasoning blend: dried dill, chives, parsley, smoked paprika, and mustard powder come together for that classic ranch-forward flavor without any problematic shortcuts. The key to getting that satisfying snap is patting the slices bone-dry before they hit the oven, then giving them time to cool on the pan so they firm up completely. Fine sea salt — not iodized table salt — keeps the seasoning blend on track, and the optional Parmesan adds a subtle savory depth if you choose to include it. 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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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)
Can be omittedgrated parmesan cheese
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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