Wheat Free Easy Dill Ranch Potato Chips

Total time45 min

Prep time15 min

Cook time30 min

4.8

(19)

Crunchy, herby, and completely addictive, these oven-baked potato chips deliver that satisfying ranch-dill flavor you crave without a single grain of wheat in sight. Store-bought flavored chips are notoriously risky territory, with seasoning blends that often sneak in wheat-based fillers or maltodextrin — so making your own is genuinely the smarter move. Thinly sliced russet potatoes get tossed in garlic-infused oil and baked until golden and rigid, with all the crispiness you'd expect from a bag off the shelf. The seasoning blend is the real star: dried dill, chives, parsley, smoked paprika, and a touch of mustard powder come together for that tangy, savory ranch punch. An optional dusting of finely grated Parmesan takes things over the top if you want a little extra depth. The key to getting them truly crispy is patting the potato slices bone dry before baking — don't skip that step. These are the kind of snack that disappears fast, so you might want to double the batch.

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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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