Parmesan Ranch Chips: A Burger’s Best Friend!

Parmesan Ranch Chips If you are a potato lover, you should get excited about these Parmesan Ranch Chips! I often recommend fries here at The Weary Chef, either homemade or frozen, and it was time to bring a new side dish to our sandwich plates. Enter these simple potatoes tossed with a little oil, parmesan, dill, and other spices. I’m getting hungry just thinking about them! Now, I have to say that calling these chips might not be exactly accurate since they weren’t really crispy. If I had cooked them longer, I’m sure they would have gotten crispier, but I didn’t want them to be so brown that they were borderline burned. The texture was more chewy than crisp, but that was 100% fine with me because they tasted so good and were healthier than regular chips! These Parmesan Ranch Chips are simple really. Just slice your potatoes really thin. (I used gold potatoes, but plain old russets would be great too.) I don’t have a mandolin slicer, so I just used an old-fashioned knife. Parmesan Ranch Chips Soak, rinse, and dry them. Toss them with oil and then cheesy, herby goodness. Lay them on a baking sheet. Parmesan Ranch Chips Bake those tasty circles for 20-30 minutes, turning once, and then you have chips! I hope you get a chance to try these homemade chips as a side dish or snack very soon. Parmesan Ranch Chips

Parmesan Ranch Chips: A Burger's Best Friend!
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Simple, tasty homemade potato chips.
Parmesan Ranch Chips
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Parmesan Ranch Chips: A Burger's Best Friend!
Print Recipe
Simple, tasty homemade potato chips.
Parmesan Ranch Chips
Like this recipe? Click the stars to rate it!
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 20 minutes
Cook Time
30 minutes
Ingredients:
  • 1 lb. unpeeled gold or russet potatoes
    sliced very thin (approximately 1/16")
  • 1 tbsp. olive oil
  • 1 tbsp. grated parmesan
  • 1 tbsp. dry buttermilk powder
  • 1 tbsp. dried dill
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. kosher salt
Servings:
Instructions:
  1. Preheat oven to 375 degrees F.
  2. Soak your thinly sliced potatoes in water for about 10 minutes. While they are soaking, mix parmesan, buttermilk powder, dill, garlic powder, onion powder, and salt in a medium container with a tight fitting lid.
  3. Drain potatoes, and dry on a kitchen towel. Dry out the soaking container well, put the dry potatoes back in, add olive oil, and toss to coat.
  4. Add your oily potatoes to the container with the parmesan mixture. Cover tightly with the lid, and shake very well to evenly coat the potatoes with seasoning. (Kids love helping with this part.)
  5. Line a baking sheet with aluminum foil, spray the foil with cooking spray, and arrange your potatoes in a single layer on the baking sheet. Bake in preheated oven for 15 minutes, then flip potatoes over, and bake an additional 10-15 minutes, or until chips are nice and brown but not burned.
  6. Allow chips to cool a few minutes on the baking sheet, then remove and serve immediately.
© The Weary Chef 2013-2016
Recipe Notes:

If you bake these on a wire rack, you could probably eliminate the flipping step. I'm going to try that next time, but let me know how it goes if you beat me to it!

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Parmesan Ranch Chips

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Comments

  1. Yum! You make those potatoes look stunning!

  2. My favorite way to eat potatoes!

  3. Potatoes are my best friend – ha! These look wonderful – pinned.

  4. These look delicious and I have a mandolin that would make slicing them so easy. Thanks for sharing on the weekend re-Treat link party!

    Britni @ Play. Party. Pin.

    • Hi, Britni! I used to have a mandolin years ago (called a Super Slicer from an infomercial!), but it is long gone. I bet they will come out crispier if you can slice them thinner. Thanks for having me at your party! I’d love for you to share your recipes with us at Saturday Night Fever here. It’s still going strong until Tuesday night!