Mushroom Free Easy Dill Ranch Potato Chips
Crispy, golden, and loaded with herby ranch flavor, these oven-baked potato chips are the kind of snack that disappears fast. Thinly sliced russet potatoes get coated in garlic-infused oil and roasted until they shatter satisfyingly with every bite — no fryer, no fuss. The seasoning blend is where the magic happens: dried dill, chives, parsley, smoked paprika, and a whisper of mustard powder come together for that classic ranch punch without any of the usual store-bought mystery ingredients. For anyone navigating fungi-related restrictions, packaged chip seasonings and flavoring blends can be a real minefield, so mixing your own from scratch puts you completely in control. The optional Parmesan adds a subtle savory depth that takes the whole thing up a notch. Getting the slices paper-thin and patting them bone-dry are the two moves that guarantee a truly crispy result, so don't skip either step. These are equally at home next to a sandwich, piled into a bowl for movie night, or honestly just eaten straight off the pan.
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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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