Vegetarian Easy Dill Ranch Potato Chips
Homemade potato chips hit differently than anything you'll find in a bag, and this baked version delivers that satisfying crunch without a drop of frying oil. Thin-sliced russet potatoes get tossed in garlic-infused oil, then roasted until golden and rigid — the kind of crisp that actually holds up when you dip them. The seasoning blend is where things get really good: dried dill, chives, parsley, smoked paprika, and a whisper of mustard powder come together into something that tastes unmistakably ranch without any of the mystery ingredients hiding in a store-bought packet. A finishing sprinkle of finely grated Parmesan (totally optional, but highly recommended) adds a savory, nutty edge that takes the whole thing over the top. The technique here is simple but worth following closely — patting the potato slices bone-dry before baking is the real secret to getting that shatteringly crisp texture. These are the kind of snack you make once and then find yourself making every weekend.
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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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