Ranch Potato Crisps
Crispy, crunchy, and packed with irresistible flavor, these Ranch Potato Crisps are the ultimate homemade snack or side dish! Featuring thinly sliced Russet potatoes tossed in a tantalizing mix of olive oil, ranch seasoning, garlic powder, and a hint of black pepper, these oven-baked delights achieve the perfect golden-brown crunch without deep frying. The secret to their addictive texture lies in a quick cold-water soak to remove starch, ensuring every bite is satisfyingly crisp. Garnished with a sprinkle of fresh parsley for a vibrant finish, these potato crisps are easy to make, customizable, and ready in just under an hour. Ideal for game day, parties, or simply indulging your snack cravings, this recipe is a must-try for any fan of ranch-flavored treats!
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Recipe Information
Ingredients
- 4 medium-sized Russet potatoes
- 3 tablespoons Olive oil
- 2 tablespoons Ranch seasoning mix
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 1 tablespoon Fresh parsley (optional, chopped for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
Wash the potatoes thoroughly and use a mandoline slicer or a sharp knife to thinly slice them into rounds about 1/8-inch thick.
Place the potato slices in a large bowl of cold water and let them soak for 5-10 minutes to remove excess starch. This will help make the crisps extra crunchy.
Drain the potatoes and pat them completely dry using a clean kitchen towel or paper towels.
In a large mixing bowl, toss the potato slices with olive oil, ranch seasoning mix, salt, black pepper, and garlic powder. Mix well to ensure each slice is evenly coated.
Arrange the potato slices in a single layer on the prepared baking sheets, making sure they don't overlap.
Bake in the preheated oven for 15 minutes, then flip the slices over and bake for an additional 10-15 minutes, or until the edges are golden brown and crispy. Keep a close eye on them to avoid burning.
Once baked, remove the potato crisps from the oven and let them cool for 5 minutes on the baking sheets—they'll crisp up even more as they cool.
Optional: Sprinkle the crisps with freshly chopped parsley for a pop of color and added flavor.
Serve immediately and enjoy your homemade Ranch Potato Crisps as a delicious snack or side dish!
Nutrition Facts
Calories |
1170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3803 mg | 165% | |
| Total Carbohydrate | 165.1 g | 60% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 10.8 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3907 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
