Vegan 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 lurking in store-bought snacks. The seasoning blend is the real star here — dried dill, chives, parsley, smoked paprika, and a whisper of mustard powder come together to nail that classic ranch flavor entirely from pantry staples. Garlic-infused oil does the heavy lifting on flavor while helping every slice bake up beautifully golden and crisp. The Parmesan is listed as optional, so skipping it keeps the whole recipe completely plant-based without sacrificing anything in the flavor department. The key technique is patience with the drying step — thoroughly patting those potato slices before they hit the oven is what separates genuinely crispy chips from sad, chewy ones. Slicing thin enough to see light through the rounds sounds fussy, but a mandoline makes it effortless and the payoff is enormous. These are the kind of snack you make once and immediately start planning to make again.
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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)
Can be omittedgrated parmesan cheese
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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