Shellfish 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. Thin-sliced russet potatoes get tossed in garlic-infused oil and baked until they're shatteringly crisp, then dusted with a fragrant 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, more herby, and completely made from scratch. Store-bought chip seasonings can be a minefield of unexpected additives and shared-facility warnings, so mixing your own blend here puts you fully in control of every ingredient. The optional Parmesan adds a subtle savory depth that takes the whole thing to another level — don't skip it if you have it on hand. The key to getting that satisfying crunch is patience with the drying step: the more moisture you press out of those potato slices before they hit the oven, the crispier your chips will be. These are the kind of snack that disappears fast, so you might want to double the batch.
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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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