Turmeric Free Easy Dill Ranch Potato Chips

Total time45 min

Prep time15 min

Cook time30 min

4.8

(19)

Turmeric 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 baked until golden and shatteringly crisp, then tossed in a fragrant blend of dried dill, chives, parsley, smoked paprika, and a hint of mustard powder — it's that cool, herby ranch flavor you love, built entirely from scratch. For anyone avoiding turmeric, store-bought seasoned chips and flavored snack mixes can be a minefield, since that bright yellow spice sneaks into all kinds of "ranch" or "zesty" blends. Every single ingredient here is straightforward and easy to verify, so you can snack without second-guessing the label. The real secret to getting that satisfying crunch is patience with the drying step — the more thoroughly you blot those potato slices, the crisper your chips will be. A finishing sprinkle of optional Parmesan takes them from great to genuinely restaurant-worthy. Make a double batch, because these disappear fast.

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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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