Macadamia Free Easy Dill Ranch Potato Chips
Homemade potato chips hit differently than anything you'll find in a bag, and this oven-baked version delivers that satisfying crunch without any of the mystery ingredients lurking in store-bought snacks. Thinly sliced russet potatoes get tossed in garlic-infused oil and roasted until golden and rigid, then finished with a herbaceous blend of dill, chives, parsley, smoked paprika, and a whisper of mustard powder that tastes unmistakably like ranch seasoning. The key is slicing the potatoes paper-thin and patting them completely dry before they hit the oven — that extra step is what separates genuinely crispy chips from sad, chewy ones. An optional dusting of finely grated Parmesan at the end adds a savory, slightly nutty depth that takes the whole thing over the top. Because you're working with straightforward pantry staples and fresh potatoes, there's zero concern about cross-contact with tree nuts or shared processing lines. These are the kind of chips you make once and then find yourself making every single weekend.
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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
- 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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