Description
These Parmesan Ranch Potato Chips are a delicious homemade snack featuring thinly sliced russet potatoes baked to golden crispiness and seasoned with a flavorful blend of garlic, onion, herbs, Parmesan cheese, and ranch seasoning. Perfectly crunchy and packed with savory flavors, they make a healthier alternative to traditional fried chips.
Ingredients
Scale
Potatoes and Seasoning
- 4 large russet potatoes, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1/2 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Toppings
- 1/2 cup grated Parmesan cheese
- 1/4 cup ranch seasoning mix
Instructions
- Preheat and Prep Baking Sheets: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper to prevent sticking and ensure even cooking.
- Season Potato Slices: In a large bowl, toss the thinly sliced potatoes with olive oil, garlic powder, onion powder, dried parsley, dried dill, salt, and black pepper until every slice is evenly coated with the seasoning mixture.
- Arrange on Baking Sheets: Lay the potato slices in a single layer on the prepared baking sheets making sure they do not overlap, which will help them crisp up evenly.
- Bake the Chips: Bake in the preheated oven for 20-25 minutes, flipping the potato slices halfway through baking to ensure even browning. Bake until the chips turn golden brown and become crispy.
- Add Cheese and Ranch Seasoning: Remove the baked chips from the oven and while they are still hot, immediately sprinkle the grated Parmesan cheese and ranch seasoning mix evenly over the chips to allow them to stick and infuse with flavor.
- Cool and Serve: Allow the chips to cool slightly on the baking sheets before serving. This resting period helps achieve maximum crispiness and lets the seasonings set perfectly.
Notes
- For extra crunchiness, soak the potato slices in cold water for 30 minutes before seasoning and baking then pat them dry thoroughly.
- Store any leftover chips in an airtight container at room temperature to keep them crispy for up to 3 days.
- Try a keto-friendly variation by using thinly sliced zucchini or cauliflower instead of potatoes for a low-carb option.
