Rice Free Easy Dill Ranch Potato Chips

Total time45 min

Prep time15 min

Cook time30 min

4.8

(19)

Homemade potato chips hit differently than anything you'll find in a bag, and this oven-baked version delivers that satisfying crunch without a single grain of rice or rice-derived ingredient in sight. Store-bought flavored chips are surprisingly tricky territory, since many seasoning blends and anti-caking agents sneak in rice flour or rice starch — making from-scratch the smartest move. Thinly sliced russet potatoes get tossed in garlic-infused oil and baked until golden and rigid, then showered in a herby blend of dill, chives, parsley, smoked paprika, and mustard powder that tastes unmistakably like ranch. The key is slicing the potatoes paper-thin and patting them bone-dry before they hit the oven — that extra effort is what separates genuinely crispy chips from sad, chewy ones. An optional dusting of finely grated Parmesan takes the whole thing over the top with a subtle savory depth. These are the kind of snack you make once and then find yourself making every single week.

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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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