Soy 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 any of the mystery ingredients that make store-bought snacks so tricky to navigate. The seasoning blend here is the real star — dried dill, chives, parsley, and smoked paprika come together in a way that tastes unmistakably ranch-forward without relying on any packaged seasoning mixes that might sneak in unwanted additives. Garlic-infused oil does the heavy lifting on flavor while keeping every slice evenly coated before they hit the oven. The key to getting that perfect crisp is slicing the potatoes paper-thin and patting them completely dry — a little patience with the paper towels makes a genuinely noticeable difference in the final texture. They bake up golden and rigid, and the seasoning goes on right at the end so every chip gets a good coating. An optional dusting of finely grated Parmesan adds a savory, slightly nutty finish that takes the whole batch to another level. These are the kind of snack you make once and then find yourself making every single weekend.

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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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