Pecan 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. Thinly sliced russet potatoes get tossed in garlic-infused oil and baked until golden and shatteringly crisp, then dusted with a savory blend of dried dill, chives, parsley, smoked paprika, and a whisper of mustard powder. The result tastes like your favorite ranch-flavored chip, but fresher and way more satisfying. Store-bought snacks can be a minefield when you're avoiding tree nuts due to shared production lines and vague "may contain" labeling, so making your own from scratch puts you fully in control of every ingredient. The technique here is straightforward — the real secret is patting the potato slices bone dry before baking, which is what gives you that deep, satisfying crunch. An optional finish of finely grated Parmesan takes the flavor over the top if you want something a little extra. These are perfect for snacking straight off the pan, serving alongside a sandwich, or just disappearing before they ever make it to a bowl.
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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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