Sesame 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 genuinely hard to stop eating. The seasoning blend layers dried dill, chives, parsley, smoked paprika, and a whisper of mustard powder into something that tastes unmistakably ranch-forward without a single packet of mystery mix. Store-bought flavored chips are notorious for sneaking in sesame-derived ingredients or being processed on shared lines, so making your own is the cleanest way to get that bold, herby crunch with total confidence. The real secret here is patience with the drying step — thoroughly patting those thin-sliced russets before they hit the oven is what separates genuinely crispy chips from sad, chewy ones. Garlic-infused oil does the heavy lifting on flavor while keeping every slice evenly coated, and the optional Parmesan adds a subtle savory depth that takes the whole thing up a notch. These come together on two sheet pans with no special equipment beyond a mandoline or a steady knife, making them completely doable on a weeknight.
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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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