Mediterranean Diet Friendly Easy Dill Ranch Potato Chips
Crispy, herb-dusted, and completely homemade, these oven-baked potato chips hit that salty snack craving without any of the processed ingredients lurking in store-bought bags. Thinly sliced russet potatoes get tossed in garlic-infused oil and roasted until golden and rigid at the edges — the kind of satisfying crunch that's hard to believe came from your own oven. The seasoning blend is where things really shine: dried dill, chives, parsley, smoked paprika, and a whisper of mustard powder come together for a bright, ranch-adjacent flavor that feels indulgent but is built entirely from pantry staples. A light hand with heart-healthy olive-based oil and real, whole ingredients makes this the kind of snack that fits naturally into a Mediterranean-style way of eating. The optional Parmesan adds a savory, nutty depth that takes the whole thing up a notch if you're feeling it. The key to maximum crispiness is patience — patting the slices thoroughly dry and giving each one its own space on the pan makes all the difference. These are the chips you'll want to make on repeat.
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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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