Homemade potato chips hit differently than anything from a bag, and this dill ranch 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 fragrant blend of dried dill, chives, parsley, smoked paprika, and a whisper of mustard powder. That seasoning mix is the real star — it delivers all the herby, tangy ranch flavor you crave without any of the processed additives or grain-based fillers that can sneak into store-bought snack seasonings. Patting the potato slices completely dry before baking is the key move here; it pulls out excess moisture so the oven can do its job and produce chips that actually snap. An optional dusting of finely grated Parmesan at the end adds a savory, nutty depth that takes the whole thing over the top. These are the kind of snacks that disappear fast, so consider doubling the batch.
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Preheat the oven to 400°F (205°C). Line two large rimmed baking sheets with parchment paper.
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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