MSG 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. The seasoning blend ā dried dill, chives, parsley, smoked paprika, and a whisper of mustard powder ā delivers that classic ranch-forward flavor without relying on any of the flavor enhancers or additives that make store-bought snacks a concern. Garlic-infused oil does the heavy lifting in the flavor department, coating every thin-sliced round before they go into a hot oven to turn golden and shatteringly crisp. The key is slicing the potatoes paper-thin and patting them completely dry, which is what gives you that satisfying snap rather than a chewy, disappointing chip. An optional dusting of finely grated Parmesan at the end adds a savory, nutty depth that takes the whole thing over the top. These are the kind of snack you make once and then find yourself making every single weekend.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
- 2 large russet potatoes (about 1 Ā½ lb total), scrubbed
- 2 tbsp garlic-infused oil
For the seasoning blend
- Ā½ tsp fine sea salt
- 1 tsp dried dill
- Ā½ tsp dried chives
- Ā½ tsp dried parsley
- Ā¼ tsp onion-free mustard powder
- Ā¼ tsp smoked paprika
- Ā¼ tsp black pepper
- 1 tbsp finely grated parmesan cheese (optional)
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°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 ā 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!