Nutmeg Free Easy Dill Ranch Potato Chips

Total time45 min

Prep time15 min

Cook time30 min

4.8

(19)

Nutmeg Free Easy Dill Ranch Potato Chips

Homemade potato chips hit differently than anything you'll find in a bag, and this dill ranch version is seriously addictive. Thin-sliced russet potatoes get baked until golden and shatteringly crisp, then tossed in a fragrant blend of dried dill, chives, parsley, smoked paprika, and a touch of mustard powder — all the herby, tangy flavor of classic ranch without a single questionable spice in sight. For anyone navigating warm-spice sensitivities, store-bought seasoned chips can be a minefield, since blends often sneak in unexpected ingredients; mixing your own seasoning from scratch puts you fully in control. The garlic-infused oil does double duty here, adding savory depth while helping every slice bake up evenly crisp. The key to that satisfying crunch is patience — patting the potato slices bone dry before they hit the oven makes all the difference. An optional dusting of finely grated Parmesan at the end adds a subtle salty richness that takes the whole batch over the top. These disappear fast, so you might want to make a double batch.

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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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