Pescatarian Easy Dill Ranch Potato Chips
Homemade potato chips hit differently than anything you'd pull from a bag, and this baked version delivers that satisfying crunch without a drop of oil from a deep fryer. The seasoning blend is the real star here — dried dill, chives, parsley, and smoked paprika come together in a way that tastes unmistakably ranch-forward, with a subtle kick from mustard powder and a savory finish if you go ahead and add that optional Parmesan. Getting the slices paper-thin is the key move, and a mandoline makes it almost effortless; the extra rounds of patting them dry are absolutely worth the effort for chips that shatter instead of bend. Garlic-infused oil coats every slice evenly before baking, giving you that garlicky depth without any raw bite. These are the kind of snack that disappears fast, so consider making a double batch — they're just as good for a casual movie night as they are alongside a bowl of soup or a simple fish dish. Everything in this recipe is straightforward pantry-friendly, so you can go from raw potato to crispy, herby chip without any fuss or specialty shopping.
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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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