Nitrate & Nitrite Free Easy Dill Ranch Potato Chips

Total time45 min

Prep time15 min

Cook time30 min

4.8

(19)

Nitrate & Nitrite Free Easy Dill Ranch Potato Chips

Homemade potato chips hit differently than anything from a bag, and this oven-baked version delivers that satisfying crunch without any of the cured or processed ingredients that make store-bought snacks a minefield for people avoiding nitrates and nitrites. Packaged chips and flavored snacks often sneak in preservatives through seasoning blends or processed cheese powders, so making your own from scratch is genuinely the safest and most delicious route. Here, thinly sliced russet potatoes get tossed in garlic-infused oil and baked until golden and rigid — no fryer, no mystery additives, just real food. The seasoning blend is the real star: dried dill, chives, parsley, smoked paprika, and a whisper of mustard powder come together into something that tastes unmistakably like ranch without relying on any processed flavor packets. A little optional Parmesan stirred into the mix adds a savory, nutty depth that takes the whole thing over the top. The key to maximum crunch is patience — patting the potato slices bone dry before baking makes all the difference, and letting the chips cool on the pan lets them firm up completely. These are the kind of snacks you'll make on a Sunday and find yourself eating straight off the baking sheet before they ever make it to a bowl.

About Fig

Fig 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 →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!