Xanthan Gum Free Easy Dill Ranch Potato Chips
Homemade potato chips hit differently than anything from a bag, and this dill ranch version is genuinely addictive — herby, garlicky, and crisp in a way that feels almost too good to be this simple. Many store-bought chip seasonings and flavored snacks sneak in stabilizers and thickeners that can be a real headache to track down on an ingredient label, so making your own is a smart move. Here, the seasoning blend is built entirely from dried herbs, spices, and a touch of mustard powder, so you know exactly what's going into every bite. The key to that satisfying crunch is slicing the potatoes paper-thin and patting them completely dry before they ever hit the oven — a little patience with the paper towels goes a long way. Garlic-infused oil coats each slice evenly and delivers deep savory flavor without any fussy prep. The optional Parmesan adds a subtle salty richness that takes the whole thing to another level if you're feeling it. These are the kind of chips you make once and then find yourself making every single weekend.
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Learn more →Ingredients
4 servings
- 2 large russet potatoes (about 1 ½ lb total), scrubbed
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- 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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