Crunchy, herby, and deeply satisfying, these oven-baked potato chips hit every savory note you want from a snack without any of the ingredient guesswork that comes with store-bought bags. Commercial chips are notoriously tricky for anyone managing a nickel sensitivity — hidden seasonings, whole grain coatings, and mystery "natural flavors" make label-reading exhausting. This recipe keeps things clean and straightforward: russet potatoes, garlic-infused oil, and a bright blend of dill, chives, parsley, smoked paprika, and mustard powder that tastes like a ranch dip in chip form. The real secret to getting that satisfying crunch is patting the potato slices bone-dry before they ever touch the oil — moisture is the enemy of crispy, and this recipe doesn't skip that step. Slicing thin enough to see light through the rounds and baking them in a single layer means every chip gets evenly golden rather than steaming in a pile. A finishing dusting of the seasoning blend right out of the oven lets the flavors cling perfectly to each warm chip. Once you've made a batch of these, it's genuinely hard to go back to anything from a foil bag.
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Preheat the oven to 400°F (205°C). Line two large rimmed baking sheets with parchment paper.
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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