Lupin 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 from a bag, and this dill ranch version is genuinely hard to stop eating. Thin-sliced russet potatoes get tossed in garlic-infused oil and baked until golden and shatteringly crisp, then dusted with a fragrant blend of dried dill, chives, parsley, smoked paprika, and mustard powder that tastes like your favorite ranch dip in dry form. The whole seasoning blend is built from scratch using simple pantry spices, so there's no guessing about what's actually in there — a real relief when store-bought flavored chips so often hide unexpected additives or flour-based fillers. Getting the slices paper-thin is the key move here; a mandoline makes it easy, and patting them thoroughly dry before baking is what takes them from soft to genuinely snappy. An optional dusting of finely grated Parmesan at the end adds a savory, slightly nutty depth that makes these feel almost fancy. They crisp up further as they cool, so try to resist eating them straight off the pan — though no promises that's actually possible.

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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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