Tree Nut Free Easy Dill Ranch Potato Chips

Total time45 min

Prep time15 min

Cook time30 min

4.8

(19)

Tree Nut Free Easy Dill Ranch Potato Chips

Homemade potato chips hit differently than anything that comes out of a bag, and this baked version delivers that satisfying crunch without a drop of oil from tree nuts or any of the murky "processed in a facility" warnings that make store-bought snacking stressful. Thinly sliced russet potatoes get tossed in garlic-infused oil and roasted until golden and rigid at the edges — the kind of crisp that actually holds up when you dip. The real magic is the seasoning blend: dried dill, chives, parsley, smoked paprika, and a whisper of mustard powder come together into something that tastes unmistakably like ranch without a single packet of mystery mix. An optional dusting of finely grated Parmesan takes the whole thing over the top if you're feeling fancy. The technique is straightforward — slice thin, dry thoroughly, don't overlap — and the payoff is a snack bowl that disappears embarrassingly fast. These are equally at home next to a sandwich, served at a party, or eaten straight off the pan while pretending you're just "checking" if they're done.

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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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