Peanut Free Easy Dill Ranch Potato Chips

Total time45 min

Prep time15 min

Cook time30 min

4.8

(19)

Peanut Free Easy Dill Ranch Potato Chips

Homemade potato chips hit differently than anything you'll find in a bag, and this herby, tangy version is genuinely hard to stop eating. Thinly sliced russet potatoes get tossed in garlic-infused oil and baked until golden and shatteringly crisp, then finished with a ranch-inspired blend of dill, chives, parsley, smoked paprika, and a whisper of mustard powder. That seasoning mix is the real star — bright, savory, and layered in a way that store-bought chips rarely manage to pull off. The optional Parmesan adds a subtle salty depth that takes the whole thing over the top. For anyone navigating snack aisles with caution, making chips from scratch means you know exactly what went into the bowl — no shared fryers, no mystery seasonings, no label anxiety. The technique is straightforward: slice thin, dry thoroughly, and don't rush the oven. A little patience in those final minutes is all that stands between you and a seriously addictive snack.

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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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