Turkey Free Easy Dill Ranch Potato Chips
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 come with store-bought snacks. The seasoning blend here is the real star — dried dill, chives, parsley, and smoked paprika come together into something that tastes unmistakably ranch-forward, bright, and a little smoky all at once. Garlic-infused oil does the heavy lifting as the base, coating every thin-sliced round so the seasoning has something to cling to after baking. The key to getting that true chip texture is slicing the potatoes paper-thin and patting them completely dry before they ever hit the pan — skip that step and you'll get roasted potato rounds instead of the crispy, snappy result you're after. Baking them in a single layer on parchment-lined sheets means even browning and no soggy spots, and the chips firm up beautifully as they cool. Whether you're serving these alongside a sandwich or just snacking straight off the pan, they're the kind of simple, from-scratch treat that makes you wonder why you ever reached for a store-bought bag in the first place.
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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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